A perfect breakfast treat – delicious gluten-free Low Syn Mini Banana Raisin Loaf
This is yummy recipe that was previously published on Slimming Eats has been improved and updated
So tonight I fancied cake and the overripe banana’s sitting in my fruit bowl were just screaming banana cake to me. They were literally taunting me all day long, honest.
I am not a fan of eating over ripe bananas raw, I actually prefer them a little green on the outside still, and so not wanting to waste anything, it really just had to be a low syn mini banana raisin loaf.
I must admit this was a bit of a recipe development and test, so it could of ended disastrously and they may of just been fit for the bin.
I hovered near the oven with the oven light on the whole time watching them patiently as they cooked and started to rise and was feeling rather hungry from the delicious aroma of banana bread that was filling my kitchen.
I had saved the remainder of my syns for the day, just so I could test these bad boys out when they came out of the oven. So I really wanted these to work.
and oh boy did they work, perfect low syn mini banana raisin loaves, the slices of banana almost caramelized from the little bit of sukrin gold I added to the top and the super moist and proper cake on the inside was just divine.
One thing I hate is to waste syns on a cake that resembles a sweet omelette. If I am going to use my syns, it has to be on something good and so if I want cake, it has to taste like cake and these really were amazing!!!
These could also be varied by replacing the raisins with chocolate chips and the cinnamon with vanilla extract.
I use a mini silicone loaf pans which are 5.5 inches by 3inches, but if you don’t have mini loaf tray in this size, feel free to use just muffin cases and instead of slicing the banana lengthways, you can add little rounds to the top, would be great for Slimming Worldgroup tasters
For the sugar, I used Sukrin1 and then for the top Sukrin Gold which is a great natural tasting sweetener that is nice and golden just like you expect brown sugar to be. I have tried many different types of sweetener in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some syns on honey or maple syrup, but it’s nice to know I can now use this and reduce the syns even further. As always, you can use any sweetener of your choosing.
INGREDIENTS
- 120g/4.23oz of oats
- 2 eggs
- 1/2 tbs of baking powder
- 15g/0.5oz of raisins or sultanas, chopped
- 45g/1.5oz of banana, sliced thinly lengthways so you have 3 long thin slices
- 1/4 tsp of cinnamon
- 6 tbs of fat-free plain yoghurt
- pinch of salt
- 6 tbs of sukrin 1 of another sweetener of your choice.
- optional: 1 tsp of sukrin gold
- spray oil
INSTRUCTIONS
- Preheat oven to 180c/350f (gas mark 4)
- Place oats in a mini blender or food processor and blitz till fine.
- Add baking powder, cinnamon, salt and raisins and mix to combine
- In a separate bowl whisk egg, yoghurt, sukrin:1
- Add this to oat mixture and mix to combine.
- Grease 3 comports of a mini loaf tray with spray oil
- Divide mixture equally in 3 compartments of a mini loaf tray
- Top each with the slice of banana and sprinkle on the top with sukrin gold.
- Spray over the top with spray oil
- Bake for 35-40 mins until lightly golden (a skewer entered in the centre should come out clear)
- Allow to cool for 10 mins in the tray and then carefully remove using a silicone spatula.
- Great with a cuppa and greek yoghurt for breakfast
NOTES
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy – 1 HEb and 1.5 syns per mini loaf
- Green– 1 HEb and 1.5 syns per mini loaf
- Original – 1 HEb and 1.5 syns per mini loaf
- WW Smart Points – 5 per mini loaf
- Gluten Free– use gluten-free oats
