Healthy banana bread

Healthy banana bread

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(31 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
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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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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

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Comments, questions and tips

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Comments

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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
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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.

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)

Kroots's picture
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Really disappointed with this recipe, even 2hrs in the oven wasn't long enough to avoid a raw sunken cake. I bake all the time and have never had this issue before. Will try toasting slices to see if it makes the cake edible, if not, what a waste of time and money.

Hannahld88's picture
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Really enjoyed this. Very easy to make and it was ready in 1 hour 10 ish. Lovely when it was still warm. I used it the next day toasted with vanilla ricotta and raspberries (another good food recipe) and it was a delicious and indulgent breakfast that wasn't too high in the calories!

hantaylor88's picture
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Mine cooked in 1hr10 and was lovely and moist. As others have said, it is quite a subtle flavour, but will taste great with some spread on it. I replaced the agave with honey without any trouble and added both plain and self raising whole meal flour. This recipe is great for those who don't like things sickly sweet.

raely's picture
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I also had problems with getting it to cook through. Have had to toast the slices before eating them, but that works fine. It is a little bland, even though I added cinnamon and nutmeg, but you could put a bit of spread in it.
Might work better baked at a slightly lower heat for a bit longer.

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.

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