Healthy banana bread

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

N/A

Cuts into 10 slices

Source

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 pecan 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.