Apple and banana loaf

Name: Apple and banana loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 10
Cuisine: British recipes
Ingredients: 2 braeburn apples, grated; 2 large free-range eggs, beaten; 120ml clear honey, plus extra to brush; 4 very ripe bananas (3 mashed, 1 halved); 120g full-fat greek yogurt; 50ml rapeseed oil; 100ml sunflower oil; 1 tsp ground cinnamon; 2 tbsp cocoa powder; 1 tsp baking powder; 170g wholemeal flour; 80g buckwheat flour; Honey and butter to serve; You’ll also need…; 2lb non-stick loaf tin, greased, base lined with non-stick baking pape

Published: 13 Apr 18
Updated: 18 Mar 24

Test kitchen approved

This sweet and sticky banana loaf proves that you CAN eat cake for breakfast. Serve with an extra dollop of Greek yoghurt and a drizzle of honey for a sweet yet not-so-naughty brunch dish. Or find more banana bread recipes to get excited about!

Serves 10
Hands-on time 20 min,  oven time 45-50 min

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Ingredients

2 braeburn apples, grated
2 large free-range eggs, beaten
120ml clear honey, plus extra to brush
4 very ripe bananas (3 mashed, 1 halved)
120g full-fat greek yogurt
50ml rapeseed oil
100ml sunflower oil
1 tsp ground cinnamon
2 tbsp cocoa powder
1 tsp baking powder
170g wholemeal flour
80g buckwheat flour
Honey and butter to serve

You’ll also need…

2lb non-stick loaf tin, greased, base lined with non-stick baking pape

Method

Heat the oven to 180°C/160°C fan/gas 4. In In a food processor, whizz the apple, eggs, honey, 3 mashed bananas, yogurt and both oils to a smooth, runny batter. Add the rest of the ingredients and a pinch of salt and whizz until just combined. Pour into the prepared tin and smooth the top. Arrange the banana halves on top of the batter, then bake for 45-50 minutes or until a skewer pushed into the centre comes out clean.
Leave the loaf to cool in its tin on a wire rack. When completely cool, turn out. Brush the banana halves with a little honey to give them a shine.
Serve, cut into slices, toasted, buttered and drizzled with honey, if you like.

Recipe from March 2018 Issue

Nutrition

Nutrition: per serving

Calories: 247kcals
Fat: 7.5g  (1.9g saturated)
Protein: 6.5g
Carbohydrates: 36.7g  (18g sugars)
Fibre: 3.4g
Salt: 0.2g

delicious. tips

The loaf will last for a week in a sealed container but it’s at its best for the first 3 days. Freeze the sliced loaf, well wrapped in cling film, for up to 3 months.

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