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
Nutrition per serving
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)
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.
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