Don’t throw away those blackening bananas. Instead use them to make this breakfast loaf, which is not only good for your gut but is also wonderfully moreish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 903 |
| Fat | 35g |
| Saturates | 5g |
| Protein | 15g |
| Carbs | 135g |
| Sugars | 57g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4, and grease and line a 22cm x 12cm loaf tin.
In a large mixing bowl, combine 2 of the bananas and sugar and beat the mixture for 1 minute.
Add the eggs, one at a time, mixing until fully combined.
Add the sourdough starter.
Sieve the dry ingredients into the banana mixture and add the oil, mixing until just combined.
Pit and chop the dates.
Toast and chop the walnuts.
Fold the dates and walnuts into the mixture and pour the batter into the prepared loaf tin.
Peel and halve the remaining banana lengthways and place on top of the mixture, sprinkle the sugar over the top and place in the preheated oven.
Bake for 1 hour until golden brown and a toothpick comes out clean.
Cool for 20 minutes before removing from the tin and cooling on a wire rack.
Serve warm with the softened butter.
