Banana and honey breakfast loaf

75g reduced-fat spread

75g caster sugar

1 egg

225g wholemeal flour

2 tsp baking powder

3 ripe bananas

2 x 15ml spoon clear honey

Weighing scales, 1kg loaf tin, whisk, 2 x mixing bowls, mixing spoon. 

1. Preheat the oven to 180⁰C, Gas Mark 4.
2. Grease and base line a 1kg loaf tin.
3. Whisk the butter and sugar together until pale and fluffy.
4. Gradually whisk in the egg.
5. Mix the flour and baking powder together and fold into the butter mixture.
6. Stir in the bananas and honey.
7. Spoon into the prepared tin and bake for 40-45 minutes or until firm to the touch and a skewer comes out clean.
8. Allow to cool slightly before removing from the tin.

• Turn up the flavour: Add ½x 5ml spoon of cinnamon for a new flavour combination. 
• Serving suggestion: Serve a slice of the breakfast loaf with 1 x15ml spoon reduced-fat natural yogurt. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example,  for those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe makes 8 portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?