- 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, or baking soda, is an alkali which is used to raise soda breads and full-…
- 1 tsp baking powder
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
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 4 tbsp agave syrup
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- 3 large eggs, beaten with a fork
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)
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
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.