In this recipe, to make it healthier than standard banana bread, light olive oil and Greek yogurt replace the butter and half the sugar is replaced with the natural sweetener, stevia with some dates for added natural sweetness. The walnuts are loaded with omega-3 fats for an extra nutritional boost!
225g plain flour
3 tsp baking powder
1 tsp ground cinnamon
2 tbsp low fat Greek Yogurt
25g stevia granulated
25g light muscovado sugar
1tsp vanilla extract
2 eggs
2 ripe bananas, mashed
100g soft dates, snipped into pieces with kitchen scissors
100g walnut pieces
Preheat oven to 160 degrees centigrade or 140 for fan oven
Line a 900g loaf tin with baking paper
Place all the ingredients except the walnuts into a mixing bowl and beat using a wooden spoon for 2-3 mins or use an electric whisk, until well blended. Fold in the walnut pieces
Spoon the mixture into the prepared tin and level with the back of a spoon. Bake for 1 hour until a skewer inserted in the centre comes out clean. If not, bake for a further 10 mins.
Leave in the tin for 15 mins then turn out onto a wire rack to cool.
Nutrition per serving:
258 cals (equivalent to a medium jacket potato)
6g protein (equivalent to 1 egg)
13g fat (2g saturates- equivalent to an avocado)
35g carbs (14g total sugars - equivalent to an apple)
3g fibre (equivalent to 2 weetabix)