Healthy banana bread

Name: Healthy banana bread
Yield: Cuts into 10 slices
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 banana 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)

Sarah CookCuts into 10 slicesSource

bake it better banana bread banana loaf breakfast freeze fruit cake fruit loaf good for you lighter loaf cake low fat low sugar make ahead make it lighter no sugar substitutes

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 banana 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. Butter 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 the dry ingredients.

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.