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 (RAW MIX)||PER LOAF|
Serve it warm from the oven, sliced in a lunchbox, even toasted and buttered with Pepe Saya 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.
Defrost fully before use. Pour into a baking-paper-lined 1 litre loaf tin. Place in a preheated 180C oven and bake for 50 minutes or until a skewer tests clean. Cool for 10 minutes in the tin before turning out on a rack. Store in an airtight container in the fridge and use within 5 days.
DEFROST INFORMATION: defrost overnight in the fridge. Keep refrigerated and cook within 24 hours.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly.