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Photo of Blueberry, pecan and banana breakfast slice by WW

Blueberry, pecan and banana breakfast slice

5
5
5
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Moderate
Don't have time for breakfast in the morning? Make this blueberry, pecan and banana breakfast slice over the weekend and enjoy throughout the week.

Ingredients

wholemeal self-raising flour

½ cup(s), (80g)

white self-raising flour

½ cup(s), (75g)

shredded or desiccated coconut

¼ cup(s), (20g) shredded

granulated stevia sweetener

2 tbs

ground cinnamon

1 tsp

bicarbonate of soda

½ tsp

banana

1 cup(s), (230g) mashed

99% fat-free plain yoghurt

½ cup(s), (120g)

egg(s)

1 medium, lightly beaten

fresh blueberries

150 g

pecans

¼ cup(s), (30g) chopped

Instructions

  1. Preheat oven to 180°C. Lightly spray a shallow 23cm square cake tin with oil and line base and sides with baking paper, extending 5cm over sides.
  2. Sift flours, coconut, stevia, cinnamon and bicarbonate of soda into a large bowl, return husks. Stir in combined banana, yoghurt and egg until just combined. Stir in blueberries. 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 squares and serve.

Notes

TIPS: 1 cup of mashed banana = approximately 3 ripe medium bananas. SERVING SUGGESTION: Low-fat ricotta and ground cinnamon.

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