Healthy banana bread
- Sarah Cook
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Cuts into 10 slices
Easy
Prep: 20 mins
Cook: 1 hr and 15 mins
A star rating of 4.3 out of 5.216 ratingsRate
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Have your cake and eat it with this delightful low-fat, healthy banana loaf – perfect for breakfast and beyond
Freezable
Low fat
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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 yoghurt
-
25g chopped pecans
or walnuts (optional)
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Nutrition: per slice
-
kcal145
-
fat2g
low
-
saturates1g
-
carbs24g
-
sugars9g
-
fibre3g
-
protein6g
-
salt0.6g
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Method
-
step 1
Heat oven to 160C/140C fan/gas 3. Butter and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin).
-
step 2
Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
-
step 3
Mix the bananas, syrup, eggs and yoghurt.
-
step 4
Quickly stir into the dry ingredients.
-
step 5
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.
Recipe from Good Food magazine, October 2012
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A star rating of 4.3 out of 5.216 ratings
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