Healthy banana bread

Healthy banana bread

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(127 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

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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Ingredients

  • 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
    Banana

    Banana

    bah-nah-nah

    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
    Eggs

    Egg

    egg

    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

    Pecan

    pee-kan

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

Method

  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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heffyd
9th Jan, 2014
I was nearly put off this recipe by some of the bad reviews, but I'm glad I carried on regardless. I did change a few things though, I made sure that the 300g of banana was weighed without the skins on (mine were also quite fresh and not brown at all). I also chucked in a handful of raisins and 1sp of cinnamon. The walnuts I chopped up and added to the mixture with the dry ingredients. It was lovely, rose well and I got 12 good slices out of the loaf. Especially yummy with a really thin spread of lurpak on it for breakfast. I am making my second loaf at the moment.
kirstienic
7th Jan, 2014
I have made this recipe before and as I recall I was disappointed with the result, but the inclusion of it in the Healthy Diet plan made me decide to try again and I'm glad I did. I made it as per the recipe and it did cook in the suggested 1 hr 10 mins. It is a little dense and squidgy right in the middle but it tastes good and I didn't find it needed anything spread on it. My 11 year son and his friend also gave it the thumbs up on their return from school - a better option than some after school snack alternatives.
stelaholder's picture
stelaholder
4th Jan, 2014
I have to say I was very sceptical after reading some other reviews. However, this is surprisingly good for a low fat version. It's nice and moist and has nice flavour. It's not as sweet as 'normal' version but it's not bland like some suggested. I did add cinnamon to the mix as well as chopped walnuts. Mine cooked in suggested time of 1hr and 10 min. I cycle a lot and use this as great alternative for on the bike fuelling.
lilpears
3rd Dec, 2013
1.05
Im normally a pretty good baker, i bake at least twice a week, but this was really wrong. It was really bland, despite my adding raisins and cinnamon to make it more interesting. And it simply would not cook through. It was a complete waste of ingredients and time.
ltaylor67
12th Dec, 2013
Exactly how I feel, Urghhh digusting....
terysa1986
30th Sep, 2013
Just made this and it tastes so much better than I was expecting! Added a small handful of raisins because I wanted it to taste a bit sweeter, and a generous sprinkle of cinnamon for flavour. I will definitely make this again.
lgoldberg
5th Sep, 2013
5.05
Loved this! Great lower GI and low fat cake recipe- a nice treat for diabetics. Think I overdid the yoghurt slightly but the result was a moister bread/cake with no need for the low-fat spread.
slygrant's picture
slygrant
27th May, 2013
4.05
I love this recipe and have made it 3 times now, but can anyone help me as to why mine don't seem to cook through. I end up having to cook it for 2 hours, when it comes out the oven, eventually, it looks fine, but when it cools down it sinks right down in the middle and the consistency is really soggy in the middle. It's such a shame, but I still love the flavour!
agrouios
4th May, 2013
I made this last night and had it for breakfast with a coffee in the morning. Delicious weekend treat only! I used Wholemeal spelt flour only (240g) and then added an extra 1/4tsp each of the Baking and Bicarb Soda powders. I also added 1/3 broken walnuts (for me) and for a bit of fun (for my fiancé) I added 1/4 cup of mini choc chips.
GVB
23rd Apr, 2013
5.05
Made this with half syrup half honey and added a few chocolate chips as my bananas were a bit lighter than required. The whole family loved it and the kids thought it was cake. Definite winner!

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