When I was in Waitrose at the weekend I found a recipe card for spiced banana loaf with a difference. This difference was that the loaf cake contained Weetabix. As a lover of both Weetabix and banana loaf I thought I would give the recipe ago and was pleasantly surprised. This cake is a great source of fibre and as cakes go is relatively healthy. It keeps for up to ten days so would be a great lunch time snack. Although the bake time is over an hour the recipe is actually very simple and requires only a few ingredients so is definitely worth a try. My recipe is basically the same as the Waitress one but I made a few changes.
- 3 Weetabix.
- 150ml milk.
- 100g sultananas.
- 250g of either dark or light muscovado sugar.
- 2 eggs.
- 120g salted butter.
- 150g self-raising flour.
- one teaspoon of baking powder.
- one teaspoon of ground cinnamon.
- one teaspoon of ground ginger.
- Handful of nuts of choice e.g. walnuts.
- Heat the oven to 170 degrees.
- Grease two small or one large loaf tins and line with greaseproof paper. Make sure that the paper sticks up over the rim.
- Crumble the Weetabix into a bowl.
- Mix the Weetabix with the raisins.
- Pour the milk over the Weetabix and raisins and leave so that the milk is absorbed.
- Melt the butter and set aside.
- Mash the two bananas and set aside.
- Chop the nuts and set aside.
- Using an electric whisk cream together the egg and sugar. It should be light in colour after this is complete.
- Add the melted butter,flour, baking powder, nuts, spices and banana.
- Using a wooden spoon beat all the ingredients together.
- Then beat in the Weetabix mixture.
- Spoon the mixture into the loaf tins.
- Bake for 1 hour and fifteen minutes. The cake will turn a medium brown colour and rise again when pressed when ready.
- Leave in the greaseproof paper but remove from the tin onto wire racks to cool.
Top tip: tastes great served warm with natural or greek yoghurt and a little honey!