Tuna, Ricotta & Veggie Wrap + Easy Banana Bread

Tuna, Ricotta & Vegie Wrap + Easy Banana Bread

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13 Ingredients

Number of servings

4 bananas, mashed (save 1 banana to decorate)
1/4 red capsicum, diced (for snack)
1/3 carrot (for snack)
1/4 Lebanese cucumber, seeded and diced (for snack)
95grams tin tuna in spring water, drained and flaked (for snack)
1/3 cup cup) honey
1 1/2tablespoons ricotta cheese
2 cup wholemeal self-raising flour
1 wholegrain wrap
1/4 cup sunflower oil
2 free range eggs
1tablespoons egyptian beetroot dip, for snack
3 dried apple, slices

Method

Step 1 of 6

Lunch: Combine tuna with cheese, cucumber and capsicum. Spread tuna mixture over a wrap and wrap to enclose.

Step 2 of 6

Snack 1: 1. Preheat oven to 180ºC (160ºC fan-forced). Spray a 10x20cm loaf tin with oil and line base and 2 sides with baking paper, allowing paper to overhang sides to form handles. Place mashed banana in a large bowl. Stir through the eggs, honey and oil until smooth. Add the flour and stir until well combined.

Step 3 of 6

Spoon mixture into prepared tin. Cut extra banana into long slices lengthwise and decorate top of bread with banana slices. Bake for 45 minutes or until golden and when a skewer inserted into the centre comes out cleanly.

Step 4 of 6

Set aside to cool for 5 minutes, remove from tin and place on a wire rack to cool completely. Store in an airtight container.

Step 5 of 6

Cut banana bread into 8 slices. Wrap slices individually in plastic wrap. Pack lunchbox with a slice of banana bread, tuna wrap and apple slices

note: banana bread recipe serves 8. Store banana bread slices in the freezer and add to lunchboxes as needed.

Step 6 of 6

Snack 2: Cut carrot into sticks and serve with beetroot dip