Jen uses her loaf on the final day of Breakfast Week…
We’ve come to the end of our breakfast campaign here at Fed Up and Drunk, and it’s safe to say we’re now all enthusiastic breakfasters – especially when the likes of breakfast flapjacks and banana muffins are involved. Today’s morning munchies were provided by Jen, who looked to the Shake Up Your Wake Up website for inspiration, deciding to give the recipe for banana-topped fat-free fruit tea loaf a go. We’re a big fan of quick, easy breakfasts like this one that can easily be made after work and speedily scoffed the next morning Here’s how to make it.
1 Darjeeling tea bag
300g soft dried fruit such as apricots, prunes, apples etc
175g soft brown sugar
2 medium eggs beaten
225g wholemeal flour
1 tsp baking powder
1 tsp mixed spice
2 ripe bananas sliced
Grease and base line a 1kg loaf tin. Soak the tea bag in 300ml boiling water for five minutes. Remove the tea bag, roughly chop the fruit and add it to the tea to soak for two to three hours.
Once your fruit is ready, preheat the oven to 180. Mix in the sugar and eggs. Stir together the flour, baking powder and mixed spice and fold into the fruit mixture, then pour this into the prepared tin and bake for 45 minutes or until it is firm to the touch and a skewer comes out clean. Allow to cool slightly before slicing and topping with sliced banana.