Lemon Bread with Strawberries and cream swirl

Lemon Bread with Strawberries and cream swirl

Lemon Bread with Strawberries and cream swirl

Lemon Bread with Strawberries and cream swirl

Delicious Lemon Bread, with a strawberry swirl twist. The perfect treat this weekend!
Prep Time 15 minutes
Cook Time 50 minutes
Course Baking, Dessert, Meal prep option
Cuisine American
Servings 12 people
Calories 92 kcal

Equipment

  • 1 Bowl
  • 1 Baking dish
  • 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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Keyword baking, Breakfast, cake, snack