Ingredients
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low-fat spread, for the tin, plus extra to serve
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140g wholemeal flour
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100g self-raising flour
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1 tsp bicarbonate of soda
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1 tsp baking powder
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300g mashed bananas from overripe black bananas
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4 tbsp agave syrup
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3 large eggs, beaten with a fork
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150ml pot low-fat natural yogurt
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25g chopped pecans or walnuts (optional)
Method
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Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
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Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
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Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.
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