Healthy banana bread

Healthy banana bread

  • 1
  • 2
  • 3
  • 4
  • 5
(48 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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Kroots
24th Feb, 2015
0.05
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
30th Oct, 2014
5.05
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
12th Aug, 2014
3.8
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
raely
27th Apr, 2014
1.3
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
12th Feb, 2014
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.
stefaninny
26th Apr, 2016
Well, I didnt know that!, thanks.
rosievimes's picture
rosievimes
6th Feb, 2014
4.05
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
22nd Jan, 2014
Delicious recipe. I also added 1tsp ground cinnamon and 1tsp ground ginger which improved the overall taste. Will definitely make again!
rowena27
11th Jan, 2014
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
9th Jan, 2014
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.