Healthy banana bread

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.



  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line with a long strip of baking parchment.

  2. 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.

  3. Sift both flours, baking powder, cinnamon and salt over the mixture and beat until smooth.

  4. 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.

  5. 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.

Recipe Tips

This healthy banana cake does taste better when wrapped and left for a day.