Healthy banana bread
By Sarah Cook
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
- Easy
Nutrition per serving
- kcal 145
- fat 2g
- saturates 1g
- carbs 24g
- sugars 9g
- fibre 3g
- protein 6g
- salt 0.6g
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
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.