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Blueberry, pecan and banana breakfast slice

Blueberry, pecan and banana breakfast slice

Total Time
35 min
15 min
20 min
If you’re often having breakfast on the run, here’s one for you. Make ahead and keep individual portions wrapped in the freezer, ready to grab and go on those busy mornings. Zap for a few seconds in the microwave for a warming breakfast treat.


Wholemeal self-raising flour

½ cup(s), (80g)

White self-raising flour

½ cup(s), (75g)

Natural sweetener

2 tbs, granulated

Ground cinnamon

1 tsp

Bicarbonate of soda

½ tsp

Mashed banana

1 cup(s), (250g) (see tip)

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)


1 medium, lightly beaten

Fresh blueberries

150 g

Shredded or desiccated coconut

¼ cup(s), (20g) shredded


¼ cup(s), (30g) chopped


  1. Preheat oven to 180°C. Lightly spray a shallow 23 cm square cake tin with oil. Line base and sides with baking paper, extending paper 3 cm above edge of tin.
  2. Sift flours, sweetener, cinnamon and bicarbonate of soda into a large bowl. Return husks to bowl. Stir in banana, yoghurt and egg until just combined. Fold through blueberries and coconut. Spread mixture into prepared tin and smooth surface. Sprinkle with pecans.
  3. Bake for 20 minutes or until skewer inserted into centre comes out clean. Stand slice in tin for 5 minutes before turning onto a wire rack to cool. Cut into 6 pieces.


TIP: You will need about 3 medium, ripe bananas to give you 1 cup of mashed banana.