Healthy banana bread

Healthy banana bread

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(50 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
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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
    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 eggs, 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.

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Comments, questions and tips

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cgilmore
22nd Mar, 2016
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
RobynFiona
31st Jan, 2016
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
14th Nov, 2015
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
Abi.B
8th Nov, 2015
3.8
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
6th Jun, 2015
5.05
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....
TheEightHours's picture
TheEightHours
16th May, 2015
Adding chia seeds and using coconut oil is a great way to make it 'healthier'. Try our gluten free recipe... https://theeighthours.wordpress.com/2015/05/16/gluten-free-banana-cake/
bowdenei
20th Oct, 2015
3.05
Coconut oil instead of what?
chu237
6th May, 2015
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
15th Apr, 2015
0.05
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
circe12
14th Sep, 2015
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...

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