Description

A wholesome, healthier banana bread made with wholemeal flour, less sugar, and yoghurt instead of butter. Sweetened naturally with maple syrup and flavoured with vanilla, cinnamon, and chocolate chips.

Syns: 6.5 per slice

Ingredients

Scale

3 small ripe bananas (approx. 225g/8oz peeled weight)

2 large eggs, lightly beaten

4 tablespoons pure maple syrup

2 tablespoons light soft brown sugar

150g (5 1/2 oz) fat-free Greek yoghurt

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 teaspoons baking powder

150g (5 1/2oz) plain wholemeal flour (not wholemeal bread flour)

90g (3 1/4oz) white self-raising flour

50g (1 3/4oz) milk or dark chocolate chips

low calorie cooking spray

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Instructions

Preheat the oven to to 180ºC/160ºC fan (350ºF), Gas Mark 4.
In a large mixing bowl, mash the bananas with a fork, then mix in the eggs, maple syrup and sugar. Stir in the yoghurt, vanilla, cinnamon, salt and baking powder.
Stir in the flours with a wooden spoon to form a batter, then stir in the chocolate chips.
Line a 900g (2lb) loaf tin with baking paper or a loaf tin liner and spray with low-calorie cooking spray. Spoon the batter into the tin and spread out evenly.
Bake on the bottom shelf of the oven for 50 minutes. The loaf will rise (and the top may crack) and will be well browned on top. Insert a knife to make sure that it is cooked through: if the knife comes out clean, it is done; if it comes out covered in batter, you will need to bake it for longer.
Allow to cool slightly and serve warm.

Notes

This cake is at its best warm but keeps well in an airtight container in a cool place for about 4 days (allow it to fully cool before transferring into a sealed container). One of our favourite ways to eat it in the days after baking is toasted and spread with peanut butter, almond butter or chocolate spread.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Cakes and Bakes
Method: Easy
Cuisine: British