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Lemon Bread with Strawberries and cream swirl
Delicious Lemon Bread, with a strawberry swirl twist. The perfect treat this weekend!
Equipment
- 1 Bowl
- 1 Sheet baking paper
- 1 Mixer
Ingredients
Wet Ingredients
- 250 g Bananas
- 2 Eggs
- 85 g Honey
- 1 tbs Lemon juice
- 2 tbs Coconut oil, melted
Dry Ingredients
- 95 g All-purpose wheat flour
- 90 g Whole wheat flour
- 100 g Coconut sugar
- 1 tbs Baking soda
- 1/8 tbs Salt
- 2 tbs Lemon zest
Swirl
- 3 tbs Strawberry jam
- 85 g Philadelphia cream cheese, partially melted
Instructions
What you need to do
- Preheat oven to 350°F (180°C) and line a standard loaf pan with baking paper.
- Next, crack the eggs into a bowl and whisk. Then, add the rest of the wet ingredients to the bowl (apart from the melted coconut oil) and mix.
- Now add all of the dry ingredients to the wet ingredients and mix again. Then, add melted coconut oil and mix. Finally, transfer the batter into the loaf pan.
- For the swirl topping, carefully splat the partially melted cream cheese and strawberry jam over the top of the loaf. Use a knife to gently swirl so that you spread the topping out.
- Bake for 45-50 minutes or until a toothpick comes out clean. Let it cool for at least 15 minutes before removing from the pan.
Notes
This cake is great for meal preparation. Slice when cool, and freeze in bags. Toast when defrosted.
This cake is also vegetarian. Eliminate the Philadephia and eggs for a vegan alternative.
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Nutrition
Serving: 1gCalories: 92kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 357mgPotassium: 114mgFiber: 2gSugar: 5gVitamin A: 57IUVitamin C: 4mgCalcium: 14mgIron: 1mg
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