By Mia Poppleton
Banana Breakfast Loaf V1
5 steps
Prep:10minCook:1h
A nutritious and simple breakfast loaf using leftover ripe bananas with ingredients you probably have in the cupboards. Use sugar (75-100g) if you haven't got any syrup available - it will lead to a softer loaf rather than dense.
Great start to the day when served with strained, high-protein yogurt and berries!
Updated at: Mon, 13 Nov 2023 22:51:48 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
23
High
Nutrition per serving
Calories238.7 kcal (12%)
Total Fat6.2 g (9%)
Carbs42.1 g (16%)
Sugars9.7 g (11%)
Protein6.1 g (12%)
Sodium241.8 mg (12%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
1. Mash 4 of the bananas, reserve one for the top (sliced lengthways).
bananas5 Step 2
2. Preheat oven to 170c. Add the ground almonds, flour, oats, cinnamon, baking powder, baking soda and salt. Mix until fully incorporated with the bananas.
bananas5 
oats100g
almond flour50g
baking powder1 tsp
baking soda1 tsp
plain flour125g
cinnamon2 tsp
saltStep 3
3. Add the syrup to the mixture. Pour the mixture into a lined load tin.
sugar-free syrup190mlStep 4
4. Sprinkle the walnut pieces and decorate with the banana on top before placing it into the oven for 50-55 minutes (or until cooked).
walnuts20gStep 5
5. Once cooked, remove from the oven and leave to firm for a further 10 minutes.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
