Bake-at-home banana bread
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.
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.
Frozen product. Defrost in refrigerator. Once defrosted, cook within 24 hours.
Please note: this is a raw mix and should be fully cooked before consumption. Although this product has been stored in the freezer, it never freezes solidly.
Remove plastic film. Place in a preheated 180C oven(FF) and bake for 55 - 65 minutes (from defrosted) to 65 - 75 minutes (from frozen) or until a skewer tests clean. Cool for 20 minutes in the tin before loosening with a knife around the edges. Turn out onto a rack and remove the baking paper from underneath. Store in an airtight container in the fridge and use within 5 days.