VEGETARIAN NUT LOAF RECIPE RECIPES

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BRILLIANT BANANA LOAF RECIPE - BBC GOOD FOOD



Brilliant banana loaf recipe - BBC Good Food image

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

Provided by Good Food team

Categories     Afternoon tea, Dessert

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield Cuts into 8-10 slices

Number Of Ingredients 8

140g butter, softened, plus extra for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50g icing sugar
handful dried banana chips, for decoration

Steps:

  • Heat oven to 180C/160C fan/gas 4.
  • Butter a 2lb loaf tin and line the base and sides with baking parchment.
  • Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
  • Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
  • Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
  • Cool in the tin for 10 mins, then remove to a wire rack.
  • Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
  • Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Nutrition Facts : Calories 268 calories, FatContent 13 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium

MARY BERRY'S NORDIC SEED AND NUT LOAF RECIPE - BBC FOOD



Mary Berry's Nordic seed and nut loaf recipe - BBC Food image

This feels so healthy and is gluten-free. A delicious combination of a close firm texture and nutty flavour, this is great spread with butter and served with gravadlax or smoked salmon, charcuterie, cheese and pickles, or as a base for canapés.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 1 loaf

Number Of Ingredients 10

butter or oil, for greasing
4 large eggs
3 tbsp olive oil
50g/1¾oz soft dried dates, finely chopped
5g sea salt (about 1 tsp)
75g/2¾oz pumpkin seeds
75g/2¾oz sunflower seeds
150g/5½ oz pecans, finely chopped
50g/1¾oz sesame seeds
3 tbsp chia seeds

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.
  • Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.
  • Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.
  • Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.
  • Slice into thin slices to serve.

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Nut roast is a favourite for a reason. Try this vegan nut roast, which is great served hot for Christmas dinner, or cold for your festive buffet table. For this recipe you will need a 900g/2lb loaf tin.


Each serving provides 525 kcal, 18g protein, 32g carbohydrate (of which 18g sugars), 35g fat (of which 6g saturates), 6g fibre and 0.9g salt.

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  • Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
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BRILLIANT BANANA LOAF RECIPE - BBC GOOD FOOD
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