4 Ripe Bananas
1 Tablsp Sultanas
1 Tablsp Lemon Juice
50g Desiccated Coconut
2 Tablsp Apricot Jam
1 x 150g Natural Yogurt
Preheat oven to 180C, 350F, gas mark 4
1. Slice the bananas into an ovenproof dish, sprinkle with the sultanas and lemon juice.
2. Whisk the eggs until fluffy.
3. Stir in the coconut and jam. Pour the mixture evenly over the bananas.
4. Bake in the oven for 25 minutes or until golden.
5. Serve with yogurt.
A 119.16g serving contains:
of an adults reference intake.