|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
A lovely moist cake.
One serving contains 0.9g of your daily requirement of 1.5-3g of plant stanols.
- Preheat the oven Gas Mark 4/180C/fan oven 160C. Line a 900g (2lb) loaf tin with non-stick baking parchment.
- 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.
- 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).
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.