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Mini Banana Raisin Loaf

Byfrenk

yield: 3 prep time: 10 MINUTES cook time: 30 MINUTES total time: 40 MINUTES

A perfect breakfast treat – delicious gluten-free​ Low Syn Mini Banana Raisin Loaf​

Ingredients

  • 120g/4.23oz of oats
  • 2 eggs
  • ½ 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
  • ¼ 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

  1. Preheat oven to 180c/350f (gas mark 4)
  2. Place oats in a mini blender or food processor and blitz till fine.
  3. Add baking powder, cinnamon, salt and raisins and mix to combine
  4. In a separate bowl whisk egg, yoghurt, sukrin:1
  5. Add this to oat mixture and mix to combine.
  6. Grease 3 compartments of a mini loaf tray with spray oil
  7. Divide mixture equally in 3 compartments of a mini loaf tray
  8. Top each with the slice of banana and sprinkle on the top with sukrin gold.
  9. Spray over the top with spray oil
  10. Bake for 35-40 mins until lightly golden (a skewer entered in the centre should come out clear)
  11. Allow to cool for 10 mins in the tray and then carefully remove using a silicone spatula.
  12. 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

*suitable for freezing

The recipe yield 3 mini loaves, if not using your healthy extra b choice, you can count 1 loaf at 7 syns.

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