Healthy banana bread

Healthy banana bread

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(124 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


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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  • 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



    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



    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



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  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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27th Aug, 2016
Made this twice now. Second time I used 400g bananas, a few drops of banana essence and low fat coconut Greek yogurt minus the syrup and used sweeter instead. Delicious with blueberry jam!
28th Jul, 2016
This is amazing! Tasty, healthy and keeps well. It's become a regular mid-morning snack. It was so easy to make and came out perfect first time. It's only a shame I have to wait for my next batch of bananas to ripen.
Jenna Ahmad's picture
Jenna Ahmad
17th Feb, 2018
I only found out recently that you can ripen your bananas in the oven/microwave so may be worth a go when you next want to make the recipe and don't have ripe bananas!
Brick wife
5th Jun, 2016
I've attempted this twice now and it hasn't worked either time. The outside shell burnt almost to a rock and the Middle remained raw after 1 hour 30 minutes. I followed the.recipe and ingredients exactly. What have I done wrong?
aunty ann
23rd Oct, 2016
im guessing your oven might be too hot
17th Jul, 2016
I think the consistency of this dpends on several things, the runniness of the yogurt used, ripeness of bananas, etc. I've just made it again and found it quite pourable with two eggs, so stopped there. I sometime replace the sugar with peanut butter or tahini, which thickens it as well. Your oven might run a little hot,so you could also cook it for longer at a lower temperature to give the center time to set. I always do this with wet textured cakes now because im sick of finding although the outside looks lovely, they then collapse into the raw middle.
26th Apr, 2016
Quick and easy, turned out well risen and firm after an hour at 160. Replacex white flour with ground almonds, left out walnuts and halved syrup. Was still sweet so would probably omit altogether another time.
23rd Mar, 2016
I somehow managed to accidentally add 4 large eggs rather than 3 but the result was delicious! Super bouncy and light. It's not really a traditional banana bread as it's not really a cake, but it's perfect for breakfast or as a snack!
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
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!


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