Banana, choc chip & chia seed loaf
Calorie controlled cooking spray
175 g, peeled and cubed
Low Fat Spread
Light Brown Sugar
1 teaspoon(s), level
Egg, whole, raw
2 medium, raw, lightly beaten
4 medium, 2 mashed, 2 whole
White Self Raising Flour
Bicarbonate of Soda
½ teaspoon(s), level
Chia Seeds, dry
1 tablespoon(s), lemon juice
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly mist a 900g loaf tin with cooking spray. Line the base and sides with baking paper, allowing the long sides to overhang.
- Cook the butternut squash in a pan of boiling water for 12-15 minutes until tender. Drain, mash into a purée and set aside to cool.
- Using an electric whisk, beat the spread, sugar and vanilla in a bowl until fluffy. Add the egg, a bit at a time, beating as you go. The mixture will look curdled at this stage but don't worry. Stir in the mashed banana and squash.
- Sift the flour and bicarbonate of soda into a separate large bowl. Stir in the chia seeds and chocolate chips, then the banana mixture.
- Spoon into the tin. Slice the whole bananas into rounds and arrange, lengthways, in 3 rows along the top, then brush with the lemon juice.
- Bake for 45 minutes. Cover the top loosely with kitchen foil and bake for a further 20-25 minutes or until a skewer inserted in the centre of the loaf comes out clean.
- Cool in the tin for 5 minutes then lift out onto a cooling rack to cool completely. Slice and serve.