
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
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, or baking soda, is an alkali which is used to raise soda breads and full-…
- 1 tsp baking powder
Baking powder
bay-king pow-dahBaking 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
bah-nah-nahProbably the best known, most popular tropical fruit, their name probably derives from the…
- 4 tbsp agave syrup
Agave syrup
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- 3 large eggs, beaten with a fork
Egg
eggThe 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
pee-kanRelated to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
Method
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.
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.
Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.
Comments, questions and tips
Pages