Healthy banana bread
It’s moist, it’s rich, it’s healthy banana bread! This recipe uses less refined sugar than other versions, and has a fibre boost from the wholemeal flour, plus healthy walnuts.
Each serving provides 408 kcal, 8g protein, 55.5g carbohydrates (of which 32g sugars), 16g fat (of which 2.5g saturates), 3g fibre and 0.6g salt.
- 125ml/4fl oz sunflower oil
- 75g/2¾oz soft light brown or light muscovado sugar
- 4 tbsp agave or maple syrup
- 3 free-range eggs, beaten
- 100ml/3½fl oz low-fat natural yoghurt
- 1 tsp vanilla extract
- 4 very ripe bananas, mashed
- 50g/1¾oz raisins
- 125g/4½oz self-raising flour
- 125g/4½oz self-raising wholemeal flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- pinch salt
- 25g/1oz chopped walnuts
- 1 tbsp demerara sugar
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line with a long strip of baking parchment.
Whisk together the sunflower oil, sugar, maple syrup and eggs. Add the yoghurt and vanilla and mix well, then add the bananas and raisins and mix again.
Sift both flours, baking powder, cinnamon and salt over the mixture and beat until smooth.
Pour the mixture into the prepared tin, spread level and scatter with chopped walnuts and demerara sugar. Bake for 45–50 minutes until well risen and a wooden skewer inserted into the middle of the loaf comes out clean. If the loaf is browning too quickly, loosely cover with foil for the last 10 minutes of baking.
Leave the loaf to cool in the tin for 4–5 minutes, then turn out onto a wire rack and leave to cool to room temperature before slicing.
This healthy banana cake does taste better when wrapped and left for a day.