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Add a photoSo easy and speedy to make, and nice to pack for lunch or a quick breakfast snack on the go.
http://hungryjenny.blogspot.com/2010/10/butter-free-banana-and-poppy-seed-cake.html
Ingredients
- 2 bananas
- 50g poppy seeds
- 250g low fat/fat free natural yogurt
- 125ml skimmed milk
- 125g rolled oats
- 125g brown sugar
- 100g plain flour
- 1/2 tsp baking powder
Directions
- Mash one of the bananas into small bowl, then mix in the sugar and milk.
- In a large mixing bowl, sift in the flour and baking powder. Mix in the oats and poppy seeds.
- Pour in the banana mix, folding in well. Stir in the yogurt.
- Carefully pour the mixture into a lined traybake and level out. Chop the other banana into 24 thin slices and arrange on top, so that there'll be 2 slices per bar.
- Bake at 200 degrees C for about 20 minutes.
- Leave to cool, then slice into 12 bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 171 | |
| Calories from Fat 32 | 19% |
| Total Fat 3.71g | 5% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 85mg | 4% |
| Potassium 198mg | 6% |
| Total Carbs 29.7g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 13.4g | 9% |
| Protein 5.46g | 9% |
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