The BBC Good Food logo
Healthy banana bread

Healthy banana bread

By
A star rating of 4.3 out of 5.155 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 10 slices

Have your cake and eat it with this low-fat, healthy banana loaf - perfect for breakfast and beyond

  • Freezable
  • Healthy
Nutrition: per slice
HighlightNutrientUnit
kcal145
fat2g
saturates1g
carbs24g
sugars9g
fibre3g
protein6g
low insalt0.6g
Advertisement

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 banana from overripe black bananas
  • 4 tbsp agave syrup
  • 3 large eggs, beaten with a fork
  • 150ml pot low-fat natural yogurt
  • 25g chopped pecan or walnuts (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.

Goes well with

Recipe from Good Food magazine, October 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.155 ratings
Advertisement
Advertisement
Advertisement

Sponsored content