Healthy banana bread

Prep: 20 mins
Cook: 1 hr and 15 mins
Cuts into 10 slices

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

Step 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 the top of tin). Mix
the flours, bicarb, baking powder and a pinch of salt in a large bowl.

Step 2

Mix the bananas, syrup, eggs and yoghurt. 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.

Step 3

Cool in the tin on a wire rack. Eat warm or at room temperature, with
low-fat spread.

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