We make the mixture just as you would at home, creaming eggs and sugar till light and fluffy, then stirring in mashed bananas, yoghurt and other wet ingredients before folding in the flour. We dish this up and then snap-freeze it; all you have to do is defrost and bake. You get all the glory - plus the bonus of a house filled with the irresistible smell of baking.
| Per 100g | Per Loaf | |
| ENERGY | 1464kJ | 10242kJ |
| PROTEIN | 5.3g | 36.8g |
| FAT TOTAL | 14.2g | 99.4g |
| - SATURATED | 3.1g | 21.5g |
| CARBS | 51g | 356.7g |
| - SUGARS | 25.1g | 175.6g |
| SODIUM | 325mg | 2275mg |
Serve it warm from the oven, sliced in a lunchbox, or toasted and buttered for breakfast.
Depending on your indulgence appetite, you could swirl some dark chocolate buttons into the mixture before baking - or sprinkle the surface with brown sugar for a crunchy, caramelised topping.
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook within 48 hours. This product contains raw eggs and should be fully cooked before consumption.
Ovens vary, please adjust cooking times if necessary.
Preheat oven (FF) to 180 degrees and remove the plastic film.
DEFROSTED: bake for 65 minutes or until a skewer comes out clean.
FROZEN: bake for 70 minutes or until a skewer comes out clean.
Cool in the tray for 20 minutes and loosen by running a knife around the edges if required.
