Have your cake and eat it with this delightful low-fat, healthy banana loaf – perfect for breakfast and beyond
Prep:20 mins
Cuts into 10 slices
low-fat spread, for the tin, plus extra to serve140g wholemeal flour100g self-raising flour1 tsp bicarbonate of soda1 tsp baking powder300g mashed banana from overripe black bananas4 tbsp agave syrup3 large eggs, beaten with a fork150ml pot low-fat natural yogurt25g chopped pecan or walnuts (optional)
STEP 1Heat 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.STEP 2Mix 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.STEP 3Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.
