Healthy banana bread
Description
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.
Ingredients
- 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
Directions
- 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.
