Here is a nice healthy breakfast loaf, this recipe was sent in by another school friend, Akkim. Akkim‘s son Luca goes crazy over this loaf. This recipe comes from the book ‘feeding the bump’ by Lisa Neal. I also have this book and still cook a lot of the recipes from it throughout the week. They are all delicious and super-healthy.
This breakfast loaf is a great recipe because once again it’s quick and there is not a huge amount of washing up to do afterwards. This loaf is beautiful, a nice healthy replacement to banana bread etc. I had friends over yesterday and both kids and Mums enjoyed this.
The thing that I’m loving about most of the recipes that have been sent in is at that they are suitable for both Mum and Bub. Sometimes it’s hard to find the time to cook something for ourselves. We will go to a massive amount of effort for the little ones but will then struggle to find the time to make something simple like toast for ourselves!
3 ripe bananas
1 cup plain, low fat yoghurt
½ cup brazil nuts, chopped
1 & ½ cups wholemeal self raising flour
1/2cup skim milk powder
1 tsp baking powder
1 tsp nutmeg
3 tsp cinnamon
1 cup oats, or rolled barley
½ cup raisins
½ cup oat bran
1. Preheat oven to fan forced setting 180 degrees. Line a 20cm loaf baking tin with paper.
2. Mash bananas into a medium sized mixing bowl. Grate the pear into the same bowl. Add the yoghurt, nuts and lightly beaten eggs. Gently fold the ingredients together.
3. Sift flour, skim milk powder and spices into a large mixing bowl. Add oats, raisins and oat bran. Make a well into the centre of the dry ingredients and use a large metal spoon to gently fold through the wet ingredients.
4. Pour mix into a prepared baking tin. (I sprinkle course Demerara sugar over the top to give it a bit of a sweet crunchy texture on top).
5. Bake for 45-50 mins, or until bread is cooked through. Allow the bread to cool for 10 mins before turning out onto a wire rack to cool completely.
6. Slice and serve fresh or toasted.