Healthy banana bread

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• Maggie

  06 October 2012

  Maggie rated and commented on this recipe

  

  Lovely moist banana loaf- great recipe

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• Jos

  08 October 2012

  Jos commented on this recipe

  Great recipe - used combination of spelt flour and oats instead of the white and wholemeal flours to reduce the gluten and it worked a treat. Probably needed a pinch of salt, and definitely needs the full 1hr 15 min cooking time.

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• sue b

  10 October 2012

  sue b commented on this recipe

  This looks nice but what is agave syrup? Does anybody know, please?

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• Bee

  17 October 2012

  Bee commented on this recipe

  Agave syrup is a syrup made from the Agave plant therefore it's great for vegans who don't use honey. I love to make banana bread because you can use up over ripe bananas that are too 'fluffy' to eat. And...I've used really black bananas that I would normally compost and waste. I've never used agave syrup but I know that you could substitute with honey. Sometimes I use golden syrup because my hubby hates honey or simply use sugar. A couple of large tbs perhaps but taste the mixture because the bananas give a lot of sweetness therefore it depends whether you have a really sweet tooth. Good luck if you make it :)

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• shirley1265

  18 October 2012

  shirley1265 rated and commented on this recipe

  

  Threw in a hanful of chopped walnuts and worked really well.

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• haniakujawi

  18 October 2012

  haniakujawi commented on this recipe

  Jos I would be interested to know the proportions of ur mixed flours :)))

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• spanish

  19 October 2012

  spanish commented on this recipe

  Where would you buy agave syrup?

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• tati

  19 October 2012

  tati rated this recipe

  

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• Sezza81

  19 October 2012

  Sezza81 commented on this recipe

  This looks delicious, gotta give this a try! Spanish, you can buy agave syrup in health food shops and in most supermarkets these days.

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• Amy3

  20 October 2012

  Amy3 commented on this recipe

  could you use a different fruit in this recipe? It looks lovely but i don't eat bananas...

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• Wifey

  22 October 2012

  Wifey rated and commented on this recipe

  

  I substituted the wholemeal flour for 40 g of wheatbran (because that's what I had). It gave the cake a nice texture while keeping it moist. My husband loved it and kept going back for more.

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• patchybear

  23 October 2012

  patchybear rated and commented on this recipe

  

  Great recipe I made this today and It made 2 large pieces and 3 large finger sized pieces. I actually accidently used strong wholemeal flour and missed out white flour however it gave it a lovely textures and I used Honey instead of the agave nectar. It probably would have made more if it had risen, very healthy and low fat. Halfway through baking I topped with a glaze of honey and porridge oats.

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• patchybear

  23 October 2012

  patchybear commented on this recipe

  Great recipe I made this today and It made 2 large pieces and 3 large finger sized pieces. I actually accidently used strong wholemeal flour and missed out white flour however it gave it a lovely textures and I used Honey instead of the agave nectar. It probably would have made more if it had risen, very healthy and low fat. Halfway through baking I topped with a glaze of honey and porridge oats.

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• Frenchie

  31 October 2012

  Frenchie rated and commented on this recipe

  

  Used honey instead of agave syrup, but the cake was very dull and tasteless. Probably would not make again, as I have other banana bread recipes that are much nicer. It was very moist.

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• sophs

  01 November 2012

  sophs commented on this recipe

  if i turned up the temperature of the oven will it be quicker to bake?

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• reme

  05 November 2012

  reme rated and commented on this recipe

  

  Great recipe. Lovely and moist, which is not always easy with healthy treats! Just added a few spices for extra flavour.

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• blodyn

  06 November 2012

  blodyn commented on this recipe

  You can buy Agave Nectar from larger supermarkets (in the sugar or whole foods sections) or health food shops (holland and Barrett sells it)

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• Marshcp

  08 November 2012

  Marshcp commented on this recipe

  Is there anything you can substitute for the agave syrup? I'm wondering if there's anything you can use to make this more suitable for diabetics? Thanks

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• JulesTheNorweegie

  30 November 2012

  JulesTheNorweegie commented on this recipe

  Sophs, you cannot turn up the temperature for it to bake quicker, as the loaf itself needs that time to cook all the way through in order to set properly, otherwise you'll just end up with a bread tin of mush. It is definitely worth the wait though, so I hope you give it a try. Bananabread taste really nice :)

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• Calvin

  30 November 2012

  Calvin rated and commented on this recipe

  

  Why do people think that just because a cake is low fat it's healthy? theres nothing wrong with using real butter - it's the white flour and sugar that is unhealthy in cakes. Low fat spread? yuk - full of trans/artificial fats. and agave syrup is not healthy as it's pure fructose (very bad for the liver and diabetics) - maple syrup would be much healthier. Please people stop taxing real food and stop thinking anything low fat is healthy

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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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Difficulty and servings

CUTS INTO 10 slices

Preparation and cooking times

Prep 20 mins

Cook 1 hr 15 mins

Low-fat, Super healthy

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)

PER SLICE

132 kcalories, protein 5g, carbohydrate 22g, fat 2 g, saturated fat 1g, fibre 3g, sugar 7g, salt 0.6 g

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