Shopping list
3 ripe bananas
2 eggs whites, beaten
7 tbsp Splenda® Granulated Low Calorie Sugar Alternative
1 x 125g pot Benecol® mango or peach yogurt
125g (4½oz) Benecol® Buttery Spread, melted
225g (8oz) self-raising flour
½ tsp bicarbonate of soda
2 tsp cinnamon
Benecol® Buttery Spread to serve (optional)

Cinnamon banana loaf

15

PREP

40

COOK

STANOLS

10

SERVES

Description

A lovely moist cake.

One serving contains 0.9g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven Gas Mark 4/180C/fan oven 160C. Line a 900g (2lb) loaf tin with non-stick baking parchment.
  2. Peel and mash the bananas in a large bowl. Fold in the eggs with the Splenda® Granulated. Then stir in the Benecol® yogurt and Benecol® Buttery Spread.
  3. Sift together the flour, bicarbonate of soda and the cinnamon and stir into the banana mixture. Pour in to the baking tin and bake for 40-50 mins until golden and springy. A skewer inserted should come out clean. Cool in the tin for 5 minutes before removing the paper and cooling on a wire rack. Slice and spread with Benecol® Buttery Spread (if desired).
     

Tip:

Once completely cold, store in an airtight container and keep in the fridge for up to 3 days. Try adding 50g (1¾oz) chopped pecans in with the flour for a nutty banana bread.

Cinnamon banana loaf

15

PREP

40

COOK

STANOLS

10

SERVES

Shopping list
3 ripe bananas
2 eggs whites, beaten
7 tbsp Splenda® Granulated Low Calorie Sugar Alternative
1 x 125g pot Benecol® mango or peach yogurt
125g (4½oz) Benecol® Buttery Spread, melted
225g (8oz) self-raising flour
½ tsp bicarbonate of soda
2 tsp cinnamon
Benecol® Buttery Spread to serve (optional)

Description

A lovely moist cake.

One serving contains 0.9g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven Gas Mark 4/180C/fan oven 160C. Line a 900g (2lb) loaf tin with non-stick baking parchment.
  2. Peel and mash the bananas in a large bowl. Fold in the eggs with the Splenda® Granulated. Then stir in the Benecol® yogurt and Benecol® Buttery Spread.
  3. Sift together the flour, bicarbonate of soda and the cinnamon and stir into the banana mixture. Pour in to the baking tin and bake for 40-50 mins until golden and springy. A skewer inserted should come out clean. Cool in the tin for 5 minutes before removing the paper and cooling on a wire rack. Slice and spread with Benecol® Buttery Spread (if desired).
     

Tip:

Once completely cold, store in an airtight container and keep in the fridge for up to 3 days. Try adding 50g (1¾oz) chopped pecans in with the flour for a nutty banana bread.