• 130cal
  • 18min
  • 75min


Banana Bread

How to Make It

    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 flour's bicarb baking powder and a pinch of salt in a large bowl.

    Mix the banana 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.

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


  • Butter 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 natural yoghurt
  • 25g chopped pecan or walnuts (optional)

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