Weetabix Cake

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.


  1. Heat the oven to 170 degrees.
  2. Grease two small or one large loaf tins and line with greaseproof paper. Make sure that the paper sticks up over the rim.
  3. Crumble the Weetabix into a bowl.
  4. Mix the Weetabix with the raisins.
  5. Pour the milk over the Weetabix and raisins and leave so that the milk is absorbed.
  6. Melt the butter and set aside.
  7. Mash the two bananas and set aside.
  8. Chop the nuts and set aside.
  9. Using an electric whisk cream together the egg and sugar. It should be light in colour after this is complete.
  10. Add the melted butter,flour, baking powder, nuts, spices and banana.
  11. Using a wooden spoon beat all the ingredients together.
  12. Then beat in the Weetabix mixture.
  13. Spoon the mixture into the loaf tins.
  14. Bake for 1 hour and fifteen minutes. The cake will turn a medium brown colour and rise again when pressed when ready.
  15. 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!


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