Banana, choc chip & chia seed loaf
8
Points®
Total time: 1 hr 55 min • Prep: 30 min • Cook: 1 hr 25 min • Serves: 12 • Difficulty: Easy
Chocolate and banana are a great combo, with on-trend chia seeds adding a lovely healthy crunch
Ingredients
Calorie controlled cooking spray
4 spray(s)
Butternut Squash
175 g, peeled and cubed
Low Fat Spread
60 g
Light Brown Sugar
110 g
Vanilla Extract
1 teaspoon(s), level
Egg, whole, raw
2 medium, raw, lightly beaten
Banana
4 medium, 2 mashed, 2 whole
White Self Raising Flour
300 g
Bicarbonate of Soda
½ teaspoon(s), level
Chia Seeds, dry
45 g
Dark Chocolate
65 g
Lemon
1 tablespoon(s), lemon juice
Instructions
1
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.
2
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.
3
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.
4
Sift the flour and bicarbonate of soda into a separate large bowl. Stir in the chia seeds and chocolate chips, then the banana mixture.
5
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.
6
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.
7
Cool in the tin for 5 minutes then lift out onto a cooling rack to cool completely. Slice and serve.
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