Healthy banana bread

Healthy banana bread

  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

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

  • Freezable
  • Healthy

Nutrition: per slice

  • kcal145
  • fat2g
  • saturates1g
  • carbs24g
  • sugars9g
  • fibre3g
  • protein6g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • low-fat spread, for the tin, plus extra to serve
  • 140g wholemeal flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 300g mashed banana from overripe black bananas
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 4 tbsp agave syrup
    Agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

  • 3 large egg, beaten with a fork
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml pot low-fat natural yogurt
  • 25g chopped pecan or walnuts (optional)
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (71)

Mollie882's picture
2.5

I can see what people mean about this bread being a bit bland. I found the same, even after adding slightly more than a pinch of salt, and some cinnamon.
The texture was lovely though (I used 3 medium eggs and half a cup of yogurt).
I used maple syrup instead of agave.
To liven it up, I've eaten it toasted, spread with a dash of peanut butter - scrummy!

shazzaspannered's picture
3.75

Made this yesterday and pretty impressed with it. I used two very overripe bananas and one normal. Used a bit less yoghurt as I'd read other reviews saying the batter can be too wet and not cook in the middle and it came out perfectly. Also chucked in some blackberries that we recently picked that needed using up.

Yes it's not sweet and mine is more like a malt loaf but I never thought it would be that sweet as otherwise it wouldn't be a healthier version of bulk standard banana bread.

LyddyS's picture
5

Made this twice now. Second time I used 400g bananas, a few drops of banana essence and low fat coconut Greek yogurt minus the syrup and used sweeter instead. Delicious with blueberry jam!

debandlola's picture
5

This is amazing! Tasty, healthy and keeps well. It's become a regular mid-morning snack. It was so easy to make and came out perfect first time. It's only a shame I have to wait for my next batch of bananas to ripen.

Brick wife's picture

I've attempted this twice now and it hasn't worked either time. The outside shell burnt almost to a rock and the Middle remained raw after 1 hour 30 minutes. I followed the.recipe and ingredients exactly. What have I done wrong?

aunty ann's picture

im guessing your oven might be too hot

stefaninny's picture

I think the consistency of this dpends on several things, the runniness of the yogurt used, ripeness of bananas, etc. I've just made it again and found it quite pourable with two eggs, so stopped there. I sometime replace the sugar with peanut butter or tahini, which thickens it as well. Your oven might run a little hot,so you could also cook it for longer at a lower temperature to give the center time to set. I always do this with wet textured cakes now because im sick of finding although the outside looks lovely, they then collapse into the raw middle.

stefaninny's picture

Quick and easy, turned out well risen and firm after an hour at 160. Replacex white flour with ground almonds, left out walnuts and halved syrup. Was still sweet so would probably omit altogether another time.

warvik's picture
5

I somehow managed to accidentally add 4 large eggs rather than 3 but the result was delicious! Super bouncy and light. It's not really a traditional banana bread as it's not really a cake, but it's perfect for breakfast or as a snack!

cgilmore's picture

Great recipe, very easy to make without the need for a mixer. I didn't add any sugar/syrup - instead used a handful of chopped dates, which made the bread sweet enough. I think the result was a little dry, so would perhaps add an extra banana next time (making it 400g in weight rather than 300g).

RobynFiona's picture

I thought this was a brilliant recipe! I followed recipe exactly and it looked/tasted lovely- I was worried because my oven isn't great and i've had trouble with baking cakes in it before but this cooked perfectly. Will definitely be making again- makes a nice low cal breakfast with some fat free yoghurt!

sal.bishopston's picture

After reading the comments, I made a few changes. I used half honey, half agave nectar and a little golden granulated unrefined cane sugar. I used a cup of fat free Greek yoghurt - which is nice and thick too. I put an added half a pack of ground almonds to the dry bit and 1 teaspoon of coconut oil to the wet mixture. I used the flour as per recipe. I also put a handful of organic golden linseed into the bread and sprinkled a layer on top.
After 55 minutes at 160 degrees it came out perfect - bouncy banana bread, still not too sweet, but sweet enough. Quite dense but not at all soggy.

I love it and my 5 year old son accepted it as cake!

Fab!

(I have gall stones and this didn't set off any pain either)

Abi.B's picture
3.75

Found this an all-about good recipe that I, a complete beginner, found easy enough to understand and bake in the oven. I would pay attention to the walnuts/pecans you scatter on the top as I found they do catch- halfway through I put some tin foil on just to stop it burning any more.
Tasted subtle- not overly sweet which I liked. Quite nice when topped with a bit of cinnamon.
I did not have any agave syrup; to be honest I had no idea what it was- so used the same quantity suggested but with maple syrup instead. This turned out fine but I honestly wouldn’t have known a difference. Probably do again as low in calories, healthy and a nice treat to have every now and again.

Rikerastlos's picture
5

We love this banana bread. Not too sweat and super healthy . First tried it as part of the 4 weeks diet and have made it again and again and again. Good for breakfast or in between ...my life saver at work around 3 pm....

bowdenei's picture
3

Coconut oil instead of what?

chu237's picture

Pretty good and healthy tasting cake! I added sultanas and pumpkin and chia seeds, and golden syrup instead of agave (a bit more than suggested as my bananas were not super ripe). Cooked in 1 h 10 mins.

lisav1426's picture
0

Bleeurghhh!!!! Only made this cos I needed to use up some bananas and yoghurt. Will be sticking to my delicious and failsafe banana cake recipe in future. I made it a flat tin due to reviews about not cooking properly. Still didn't cook properly. I don't think the recipe works. The result was soggy and stodgy and not anything that I would describe as cake or banana bread. The flavour was not awful but I used golden syrup, vanilla and cinnamon. I don't think you can have your cake and eat it too. Cake = treat. If I'm feeling fat I will eat a Ryvita.

circe12's picture

It would be great if you posted your recipe. There doesn't seem to be a good recipe for 'ordinary' banana bread on this site...

a_belle's picture

First banana bread thats worked out well in a while. It took about 1hr 10 to cook. I used only wholemeal self raising flour with 1tsp baking soda and honey instead of agave. I also added 2 tsps of mixed spice and walnuts but neither added much flavour the bread was very bland. Definitely would make again but would add more spice or other ingredients to increase flavour. Its great as a low cal snack or small meal (add ricotta and berries or have with yoghurt or maybe even 1/2 banana:D)

Pages

Questions (6)

daisy84x's picture

Do you have to use agave syrup or can you use something else?

goodfoodteam's picture

Thanks for your question. We would suggest using agave syrup in this recipe to maintain the same sweetness and nutritional values. Agave syrup is available from all big supermarkets now. You could use honey as an alternative but be aware this will change the flavour. We have not tested it with honey so let us know if you decide to give it a go!

thedutchies's picture

Maple syrup would taste nice too, instead of agave syrup.

ninahelen's picture

I baked the bread using 100% self raising flour as I didn't have whole wheat in house. I baked it for more than 80 minutes and it did rise well but when cooling down it completely collapsed at the top and sides and is very soggy inside. Any advice on what went wrong here? Thanks, Nina

goodfoodteam's picture

Hi Nina, 

The answer kiya posted is perfect for this question. 

 

kiya's picture

If you have used entirely self raising flour and still used the same quantities of baking powder and bicarb soda as stated in the recipe, you might have ended up adding too much of the raising agents, in which case the cake/loaf would rise as you mentioned but it would rise too much and upon cooling won't be able to hold it's weight and will start to sink. And if it sinks it then can't aerate and cool as it should and the end product may well be denser and even soggy. Baking really can be a precise science sometimes!

Tips (3)

amul's picture

To speed up the ripening of the bananas store them in a brown paper bag

LaVieAvecGoodFood's picture

Replaced the agave syrup with maple syrup and added 1-2 spoons of raw sugar. Used only baking powder. Used only white flour (had no wholemeal around), but I crushed the walnuts finely and this made the bread have a wholemeal texture.

kiya's picture

This is genuinely really delicious- don't be put off by the healthy tag. To make it EVEN MORE healthy and yummy however, I have adapted it slightly. I use wholemeal spelt flour(a lot of people who react badly to wheat find spelt more tolerable, it also has a broader spectrum of nutrients) which turns out really nicely. So far I've only substituted it for the regular wholemeal flour and have used self raising flour as per the recipe, but i'm sure you could use just spelt flour and just add a little more of the raising agents in the recipe. I also add lots of seeds, whatever I have on hand, so far a mix of linseeds/flaxseeds, sunflower seeds and pumpkin seeds(maybe half a cup of each, whatever you fancy), and add walnuts into the wet mix. Nuts and seeds really boost up the nutritional value and give good energy. I would also definitely recommend you really make sure you do use very over ripe/ black bananas, as this is where a lot of the sweetness comes from in this loaf, so otherwise you can end up with a slightly blander or more savoury loaf. Agave syrup can be quite tricky to find and possibly quite expensive. I would say don't hesitate to use maple syrup or mild honey if these are more accessible and budget friendly. A very good recipe as it is overall, I just made these changes to suit my own tastes. I make it in bulk, let it cool, slice it into toaster suitable widths, and freeze it- very handy and quick. Guilt free and delicious! Thanks for sharing the recipe.