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14.8p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 170ºC, gas mark 3. Grease a 23x13cm non-stick 1.25kg loaf tin and line the sides with baking parchment, making sure it rises 2cm above the rim of the tin.
Place the Weetabix, sultanas and milk in a bowl and set aside until all the milk has been absorbed.
Meanwhile, whisk together the sugar and eggs until pale and voluminous. Add the banana, butter, flour, bicarbonate of soda, cinnamon and ginger, and whisk until well combined. Finally, beat in the Weetabix mixture.
Spoon into the prepared tin and bake for 1–1 ¼ hours until golden and firm, and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes then cool completely on a wire rack before slicing.
Add chopped walnuts or hazelnuts to the mixture in step 3 for a nutritious boost. This can be kept in an airtight container for one week.
Typical values per serving when made using specific products in recipe
Energy | 1,456kJ/ 346kcals |
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Fat | 12g |
Saturated Fat | 6.9g |
Carbohydrates | 54.6g |
Sugars | 38.6g |
Fibre | 1.5g |
Protein | 4.9g |
Salt | 0.7g |
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