Healthy banana bread

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• RRosemary

  04 January 2013

  RRosemary rated and commented on this recipe

  

  I have made this recipe twice now, with and without nuts. I use maple syrup instead of agave. Increasing the proportion of wholemeal flour in the second cake has given it a more substantial feel and because my loaf tin liners were too low for the tin I ended up with a loaf and 5 muffin cases of mixture. This is a great replacement for my regular banana bread recipe.

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• Lydia

  17 January 2013

  Lydia commented on this recipe

  What is Agave Syrup and where can one buy it? Looking forward to making the bread. Lydia

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• SB

  26 January 2013

  SB rated and commented on this recipe

  

  Really delicious and moist. Will definitely make again. Lydia - I think most supermarkets sell agave syrup, I get it at Sainsburys.

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• hippocollector

  26 February 2013

  hippocollector commented on this recipe

  I made this for the first time about 10 days ago. I didn't have any natural yoghurt so I used buttermilk and substituted the agave syrup for pure maple syrup. Threw in a handful of broken walnut pieces and then sprinkled more walnut over the top.The result was a lovely moist cake with a great crunchy texture from the nuts. Packed the OH up with some thinly buttered slices of this and he loved it! Took half into work for colleagues and it went down a treat. 2nd cake in the oven now : )

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• hippocollector

  26 February 2013

  hippocollector rated and commented on this recipe

  

  sorry forgot to rate

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• Laura24

  30 March 2013

  Laura24 rated and commented on this recipe

  

  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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• sw77

  06 April 2013

  sw77 rated this recipe

  

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• Mellow

  15 April 2013

  Mellow rated and commented on this recipe

  

  Loved this recipe, would definitley bake it again.

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• Mistmoon

  15 April 2013

  Mistmoon commented on this recipe

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

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• Bowdenei

  17 April 2013

  Bowdenei commented on this recipe

  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

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• Bowdenei

  18 April 2013

  Bowdenei rated and commented on this recipe

  

  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.

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• Gemma

  23 April 2013

  Gemma rated and commented on this recipe

  

  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!

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• agrouios

  04 May 2013

  agrouios commented on this recipe

  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.

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http://www.bbcgoodfood.com/recipes/2554643/

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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 5.0g, carbohydrate 22.0g, fat 2.0 g, saturated fat 1.0g, fibre 3.0g, sugar 7.0g, salt 0.6 g

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