Healthy banana bread

Healthy banana bread

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(127 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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11th Mar, 2015
First banana bread thats worked out well in a while. It took about 1hr 10 to cook. I used only wholemeal self raising flour with 1tsp baking soda and honey instead of agave. I also added 2 tsps of mixed spice and walnuts but neither added much flavour the bread was very bland. Definitely would make again but would add more spice or other ingredients to increase flavour. Its great as a low cal snack or small meal (add ricotta and berries or have with yoghurt or maybe even 1/2 banana:D)
24th Feb, 2015
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.
30th Oct, 2014
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!
12th Aug, 2014
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
27th Apr, 2014
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.
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.
26th Apr, 2016
Well, I didnt know that!, thanks.
RosieVimes's picture
6th Feb, 2014
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.
22nd Jan, 2014
Delicious recipe. I also added 1tsp ground cinnamon and 1tsp ground ginger which improved the overall taste. Will definitely make again!
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.


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