Banana cake
4
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 1 hr 15 min • Serves: 10 • Difficulty: Easy
A lunchbox favourite, this is a great way to use up any overripe bananas in your fruit bowl.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Banana
3 medium, really ripe, you'll need 300g in peeled weight
Honey
2 tablespoon(s), level, clear
Egg, whole, raw
3 large, raw
0% fat natural Greek yogurt
150 g
Vanilla Extract
2 teaspoon(s), level
Oat flour
140 g
Plain White Flour
100 g
Baking powder
1 teaspoon(s), level
Porridge oats
10 g
Instructions
1
Preheat the oven to 160°C, fan 140°C, gas mark 3. Mist a 900g loaf tin with cooking spray and line the base and ends with a long strip of overhanging baking paper.
2
Put the bananas, honey, eggs, yogurt and vanilla in a food processor and blitz until smooth. Transfer to a large mixing bowl. Wipe the bowl of the food processor clean.
3
Add the flours to the banana mixture and stir to combine. Pour the mixture into the prepared tin. Scatter over the porridge oats and bake for 1 hour to 1 hour 15 minutes, until a skewer inserted into the centre of the loaf comes out clean, with just a few sticky crumbs.
4
Leave to cool in the tin, then turn out and slice to serve.
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