A perfect breakfast treat - delicious gluten-free Mini Banana Raisin Loaf
This is yummy recipe that was previously published on Slimming Eats has been improved and updated
So tonight I fancied cake and the overripe banana's sitting in my fruit bowl were just screaming banana cake to me. They were literally taunting me all day long, honest.
I am not a fan of eating over ripe bananas raw, I actually prefer them a little green on the outside still, and so not wanting to waste anything, it really just had to be a mini banana raisin loaf.
I must admit this was a bit of a recipe development and test, so it could of ended disastrously and they may of just been fit for the bin.
I hovered near the oven with the oven light on the whole time watching them patiently as they cooked and started to rise and was feeling rather hungry from the delicious aroma of banana bread that was filling my kitchen.
I had saved the remainder of my points for the day, just so I could test these bad boys out when they came out of the oven. So I really wanted these to work.
and oh boy did they work, perfect mini banana raisin loaves, the slices of banana almost caramelized from the little bit of sukrin gold I added to the top and the super moist and proper cake on the inside was just divine.
One thing I hate is to waste calories on a cake that resembles a sweet omelette. If I am going to use my calories, it has to be on something good and so if I want cake, it has to taste like cake and these really were amazing!!!
These could also be varied by replacing the raisins with chocolate chips and the cinnamon with vanilla extract.
I use a mini silicone loaf pans which are 5.5 inches by 3inches, but if you don't have mini loaf tray in this size, feel free to use just muffin cases and instead of slicing the banana lengthways, you can add little rounds to the top, would be great for Slimming group tasters
For the sugar, I used Sukrin1 and then for the top Sukrin Gold which is a great natural tasting sweetener that is nice and golden just like you expect brown sugar to be. I have tried many different types of sweetener in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some n honey or maple syrup, but it’s nice to know I can now use this and reduce the points even further. As always, you can use any sweetener of your choosing.
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Recipe Card
Mini Banana Raisin Loaf
A perfect breakfast treat - delicious gluten-free Mini Banana Raisin Loaf
Ingredients
- 120g/4.23oz of oats
- 2 eggs
- ½ tbs of baking powder
- 15g/0.5oz of raisins or sultanas, chopped
- 45g/1.5oz of banana, sliced thinly lengthways so you have 3 long thin slices
- ¼ teaspoon of cinnamon
- 6 tbs of fat-free plain yoghurt
- pinch of salt
- 6 tbs of sukrin 1 of another sweetener of your choice.
- optional: 1 teaspoon of sukrin gold
- spray oil
Instructions
- Preheat oven to 180c/350f (gas mark 4)
- Place oats in a mini blender or food processor and blitz till fine.
- Add baking powder, cinnamon, salt and raisins and mix to combine
- In a separate bowl whisk egg, yoghurt, sukrin:1
- Add this to oat mixture and mix to combine.
- Grease 3 compartments of a mini loaf tray with spray oil
- Divide mixture equally in 3 compartments of a mini loaf tray
- Top each with the slice of banana and sprinkle on the top with sukrin gold.
- Spray over the top with spray oil
- Bake for 35-40 mins until lightly golden (a skewer entered in the centre should come out clear)
- Allow to cool for 10 mins in the tray and then carefully remove using a silicone spatula.
- Great with a cuppa and greek yoghurt for breakfast
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 3 Serving Size 1Amount Per Serving Calories 242Total Fat 5.5gSaturated Fat 1.5gCholesterol 124mgSodium 393mgCarbohydrates 37.7gFiber 3.1gSugar 7.5gProtein 10.3g
Susan says
Hi, firstly thank you for all your amazing recipes, they are a godsend!! Just wanted to ask you about the sliced banana in this recipe and synning it at 2.5 syns. Is this not the same as slicing a banana width ways as opposed to length ways and therefore why is it synned? Thanks again, Susan
Shevy (Slimming Eats) says
Hi Susan - only fruit in it's raw form is free, as soon as you cook, puree or blend fruit it then becomes synned, which is why it is synned in this recipe, because it gets cooked in the oven. Hope that helps 🙂
Cathy says
Hi shevy, I made the loaf but I made an error i didn't britz the oats do now thwy are like chewy flap jacks but yummy
Shevy (Slimming Eats) says
whoops lol - sounds nice as a flapjack though
Suzann Mason says
I was just wondering if you could freeze these?
Shevy (Slimming Eats) says
yes you sure can, they freeze fine 🙂
Liz says
These look fab! I was looking for a recipe to take to brunch meet up with friends, this is perfect!
Debbie Brown says
Could you cook this as one larger loaf (I have a 2lb loaf tin but nothing smaller)? If so, how long do think the cooking time would be?