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Healthy banana bread

Have your cake and eat it with this low-fat, healthy banana loaf - perfect for breakfast and beyond

  • Prep: 20 mins
    Cook: 1 hrs 15 mins
  • Cuts into 10 slices
  • Easy
  • Cuts into 10 slices
  • Easy
  • Calories 145
  • Carbohydrates 24
  • Saturated Fat 1
  • Sugar 9
  • Protein 6
  • Fat 2
  • Fibre 3
  • Salt 0.6

Nutrition per serving

  • Calories 145
  • Carbohydrates 24
  • Saturated Fat 1
  • Sugar 9
  • Protein 6
  • Fat 2
  • Fibre 3
  • Salt 0.6

Ingredients

  • 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 bananas from overripe black bananas
  • 4 tbsp agave syrup
  • 3 large eggs, beaten with a fork
  • 150ml pot low-fat natural yogurt
  • 25g chopped pecans or walnuts (optional)

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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