Slow-cooked Breakfast Banana Bread
Recipes

Slow-cooked Breakfast Banana Bread

This is such a tasty recipe for breakfast or brunch – and it’s low in fat too, providing you don’t...

Ingredients

  • 3 weetabix 
  • 80g sultanas 
  • 120g light muscovado or light soft brown sugar 
  • 200ml milk 
  • 1 ripe banana 
  • 2 large eggs 
  • 120g self-raising flour 
  • 1/4 tsp grated nutmeg 
  • pinch of salt 
  • mascarpone or low fat soft cheese, blueberries and honey, to serve 

Method

  1. Put the Weetabix into a mixing bowl with the sultanas, sugar and milk. Cover and leave to stand for 10 minutes.
  2. Line a 450g (1lb) loaf tin with non-stick baking parchment. Pour just-boiled water into your slow cooker to a depth of about 5cm. Preheat on high while you finish making the cake.
  3. Mash the banana in a bowl and crack in the eggs. Beat together, then add to the soaked mixture with the flour, nutmeg and salt. Stir thoroughly, then transfer to the tin. Cover with a greased tent of foil, tucking it tightly around the edges of the tin. Transfer to the slow cooker and cook on High for 3 hours.
  4. Carefully lift the tin from the cooker with oven gloves, and check that the cake is cooked by inserting a cake tester or fine skewer – it should come out clean. Cook for longer if required.
  5. Cool completely on a wire rack, then slice and serve spread with mascarpone or low fat soft cheese and topped with blueberries and honey.
  6. Tip: Serve as an afternoon tea treat, spread with butter, or just left plain.