Lots of sweet recipes this week because the freezer door was ajar one morning and some ripe bananas and apple puree that were in the freezer defrosted themselves and then begged me to be baked into tasty treats.
The obvious thing to do was make a banana loaf, but I wanted to make one that was healthy enough to eat for breakfast. So here is a breakfast banana loaf recipe to serve toasted with ricotta, honey and pear. It’s subtly sweet from the apple and banana but no extra sugar and moist without added oil.
Breakfast Banana Loaf with Apple and Walnuts
Serves 12, 15 minutes preparation plus 1 hour cooking
1 ½ cups of apple puree
3 medium bananas
2 ½ cups of flour
2 tsp of baking soda
2 tsp cinnamon
1 cup of crushed walnuts
Mash and mix the apple, banana and eggs until well combined.
Sift in the flour, baking soda and cinnamon, mix until combined. My mix was sufficiently moist, but if your bananas are less ripe than mine you can add some milk until you get a good batter consistency.
Mix through the crushed walnuts then pour into a large oiled loaf pan (or two small loaf pans) and bake at 180 degrees for one hour.
Let it rest until completely cooled before slicing.
Serve lightly toasted with ricotta, honey, pear slices and cinnamon for a beautiful, healthy breakfast alongside a fresh cup of coffee from your personal barista.