Spiced banana loaf

Step by Step

Step 1

Preheat the oven to 170ºC, gas mark 3. Grease a 23x13cm non-stick 1.25kg loaf tin and line the sides with baking parchment, making sure it rises 2cm above the rim of the tin.

Step 2

Place the Weetabix, sultanas and milk in a bowl and set aside until all the milk has been absorbed.

Step 3

Meanwhile, whisk together the sugar and eggs until pale and voluminous. Add the banana, butter, flour, bicarbonate of soda, cinnamon and ginger, and whisk until well combined. Finally, beat in the Weetabix mixture.

Step 4

Spoon into the prepared tin and bake for 1–1 ¼ hours until golden and firm, and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes then cool completely on a wire rack before slicing.

Ingredient

Ground cinnamon

1 tsp 1 tsp
Bicarbonate of soda

1 tsp 1 tsp
Milk

150 mls 150 mls
Light brown muscovado sugar

250 grams 0.55 lbs
Ground ginger

1 tsp 1 tsp
Large waitrose british blacktail free range eggs

2 2
Essential waitrose sultanas

100 grams 0.22 lbs
Large ripe bananas

2 2
Weetabix

3 3
Butter

120 grams 0.26 lbs
Self-raising flour

150 grams 0.33 lbs

Amount Per Serving
	Energy	1456kJ/ 346kcals
	Fat	12g
	Saturated Fat	6,9g
	Carbohydrates	54,6g
	Sugars	38,6g
	Protein	4,9g
	Fibre	1,5g

View nutrition facts

Spiced banana loaf

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

Nutrition Facts

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