If you are thinking of throwing away those brown and squidgy bananas… think again!
There’s nothing better than fresh out of the oven banana bread for Sunday brunch and this super easy recipe’s star ingredient is those ‘seen better days’ bananas.
What you’ll need:
- 140g Wholemeal flour
- 100g Self-raising flour
- 1 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 3 Large mashed bananas (best when using overripe black bananas!)
- 4 Tbsp agave syrup
- 3 Large eggs
- 150ml Low-fat natural yogurt
- 25g Chopped pecan Low-fat spread, for the tin, plus extra to serve
Start off by pre-heating the oven to 160C/140C (fan) or gas mark 3. Then grease a 2lb loaf tin and line it with baking parchment.
Mix the wholemeal and self-raising flours in a bowl and add the bicarb, baking powder and a pinch of salt.
Next, use a fork to mash up the bananas…
…then mix with the agave syrup, beaten eggs and natural yogurt.
Stir the wet mix into dry ingredients as quickly as you can to form a gloopy batter, then gently scrape into the tin.
Roughly chop up the pecan nuts and scatter over the top of the loaf mix. We love pecan nuts but try experimenting with other toppings too!
Pop in the oven and bake for 1 hr 10 mins to 1 hr 15 mins, or until a skewer comes out clean.
If you can wait (it will be hard!), let the loaf sit at room temperature on a wire rack before serving.
The banana bread is best enjoyed on a lazy Sunday, smothered in butter and devoured alongside a warm cup of tea.
Try not to eat the whole loaf in one sitting… Enjoy!