Healthy banana bread

Healthy banana bread

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(23 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Cuts into 10 slices

Have your cake and eat it with this low-fat, healthy banana loaf - perfect for breakfast and beyond

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per slice

kcalories
145
protein
6g
carbs
24g
fat
2g
saturates
1g
fibre
3g
sugar
9g
salt
0.6g

Ingredients

  • low-fat spread, for the tin, plus extra to serve
  • 140g wholemeal flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 300g mashed bananas from overripe black bananas
  • 4 tbsp agave syrup
  • 3 large eggs, beaten with a fork
  • 150ml pot low-fat natural yogurt
  • 25g chopped pecans or walnuts (optional)

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Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
  2. Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
  3. Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.

Recipe from Good Food magazine, October 2012

Comments, questions and tips

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Comments

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matto123's picture

On what planet is agave healthy??? It is far more processed than any other form of sugar and has the same composition as high fructose corn syrup, except agave is usually even higher in fructose and much more processed. Albeit it has a lower glycemic index than normal sugar, the way in which it is metabolised is far worse for you than normal sugar (sucrose). The minimal processing of cane sugar and its composition make it far more natural, environmentally friendly and healthier.

rosievimes's picture
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Pleased with the end result of this recipe, nice texture and a subtle flavour, though I'd be tempted to add slightly more banana next time.

beatricetilt's picture

Delicious recipe. I also added 1tsp ground cinnamon and 1tsp ground ginger which improved the overall taste. Will definitely make again!

rowena27's picture

I was nearly put off too but happy that I tried the recipe - it was very quick to prepare. Because I had lots of wholemeal self-raising flour I used 140g of this and 100g of plain flour (instead of 140g plain wm and 100g of self raising). My bananas (3 medium) were black and actually weighed 450g with the skins on, which you have to do really as once you've got the skins off it's too late to decide you haven't got enough! I also used about 75g golden caster sugar instead of the syrup, I added the sugar to the four mixture. Lovely moist loaf, well risen, nice with or without spread, good with peanut butter.

heffyd's picture

I was nearly put off this recipe by some of the bad reviews, but I'm glad I carried on regardless. I did change a few things though, I made sure that the 300g of banana was weighed without the skins on (mine were also quite fresh and not brown at all). I also chucked in a handful of raisins and 1sp of cinnamon. The walnuts I chopped up and added to the mixture with the dry ingredients. It was lovely, rose well and I got 12 good slices out of the loaf. Especially yummy with a really thin spread of lurpak on it for breakfast. I am making my second loaf at the moment.

kirstienic's picture

I have made this recipe before and as I recall I was disappointed with the result, but the inclusion of it in the Healthy Diet plan made me decide to try again and I'm glad I did. I made it as per the recipe and it did cook in the suggested 1 hr 10 mins. It is a little dense and squidgy right in the middle but it tastes good and I didn't find it needed anything spread on it. My 11 year son and his friend also gave it the thumbs up on their return from school - a better option than some after school snack alternatives.

stelaholder's picture

I have to say I was very sceptical after reading some other reviews. However, this is surprisingly good for a low fat version. It's nice and moist and has nice flavour. It's not as sweet as 'normal' version but it's not bland like some suggested. I did add cinnamon to the mix as well as chopped walnuts. Mine cooked in suggested time of 1hr and 10 min.
I cycle a lot and use this as great alternative for on the bike fuelling.

lilpears's picture
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Im normally a pretty good baker, i bake at least twice a week, but this was really wrong. It was really bland, despite my adding raisins and cinnamon to make it more interesting. And it simply would not cook through. It was a complete waste of ingredients and time.

ltaylor67's picture

Exactly how I feel, Urghhh digusting....

terysa1986's picture

Just made this and it tastes so much better than I was expecting! Added a small handful of raisins because I wanted it to taste a bit sweeter, and a generous sprinkle of cinnamon for flavour. I will definitely make this again.

lgoldberg's picture
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Loved this! Great lower GI and low fat cake recipe- a nice treat for diabetics. Think I overdid the yoghurt slightly but the result was a moister bread/cake with no need for the low-fat spread.

slygrant's picture
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I love this recipe and have made it 3 times now, but can anyone help me as to why mine don't seem to cook through. I end up having to cook it for 2 hours, when it comes out the oven, eventually, it looks fine, but when it cools down it sinks right down in the middle and the consistency is really soggy in the middle. It's such a shame, but I still love the flavour!

agrouios's picture

I made this last night and had it for breakfast with a coffee in the morning. Delicious weekend treat only!
I used Wholemeal spelt flour only (240g) and then added an extra 1/4tsp each of the Baking and Bicarb Soda powders.
I also added 1/3 broken walnuts (for me) and for a bit of fun (for my fiancé) I added 1/4 cup of mini choc chips.

badactress66's picture
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Made this with half syrup half honey and added a few chocolate chips as my bananas were a bit lighter than required. The whole family loved it and the kids thought it was cake. Definite winner!

bowdenei's picture
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This wasnt my fav I'm afraid. I weighed peeled bananas ( black) and it was way too bland. Will stick to my go to recipe instead, which uses more bananas. I know it's supposed to be the healthier option but wasnt sweet enough. I put a little jam on it which defeats the purpose I know. The nuts are a must for flavour as I did part without nuts for my fussy daughter. Sorry! May try again with more bananas and see if that makes a difference and a little more agave.

bowdenei's picture
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Lydia, agave is a low glycemic sweetener that is slowly absorbed by the body preventing spikes in blood sugar so is a better sweetener for diabetics and anybody for that matter. I use it sometimes in place of sugar. Haven't made this bread yet but am going to so will get back with my results.
Mistmoon, calorie will be per slice

matto123's picture

On what planet is agave healthy??? It is far more processed than any other form of sugar and has the same composition as high fructose corn syrup, except agave is usually even higher in fructose and much more processed. Albeit it has a lower glycemic index than normal sugar, the way in which it is metabolised is far worse for you than normal sugar (sucrose). The minimal processing of cane sugar and its composition make it far more natural, environmentally friendly and healthier.

mdthesaturdays2's picture

Is the calorie count at the bottom for 1 slice of the banana bread or 3? Please help

mellowe79's picture
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Loved this recipe, would definitley bake it again.

laurarogers24's picture
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Absolutely love this recipe! It turned out really moist and the walnuts were delicious with it. The banana taste could perhaps be stronger though, I added extra. But lovely cake! Ate it everyday for breakfast!

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