A slice of this is delicious with a cup of coffee, add a scrape of nut butter and you’ve got yourself a balanced post workout snack, writes Derval O'Rourke.
I’ve made a few simple swaps like using mashed banana and agave instead of sugar to make it a bit healthier.
This freezes beautifully so consider making double, slicing the second loaf and popping it in the freezer sliced.
Prep time: 5 minutes
Cook time: 25-30 minutes
<li>Butter, to grease the tin</li>
<li>140g wholemeal flour</li>
<li>100g self-raising flour</li>
<li>1 tsp bicarbonate soda</li>
<li>1 tsp baking powder</li>
<li>Pinch of salt</li>
<li>300g banana, mashed</li>
<li>4 tbsp agave syrup</li>
<li>3 large eggs, beaten with a fork</li>
<li>150ml low-fat natural yoghurt</li>
<li>25g pecans or walnuts roughly chopped (optional)</li>
Heat the oven to 160C/ 140C fan or gas mark 3. Grease and line a 2lb loaf tin with baking parchment, allow it to come 2cm above the top of the tin.
In a large bowl mix the flours, bicarbonate of soda, baking powder and a pinch of salt.
In another bowl mix together the mashed banana, agave syrup, eggs and yoghurt.Quickly stir this into the dry ingredients and mix until well combined. Scrape the mixture into the prepared tin and scatter with some nuts, if using.
Bake in the oven for one hour 10 minutes to one hour 15 minutes, or until a skewer inserted into the middle comes out clean.
Cool in the tin on a wire rack. Once cooled, slice the loaf and eat.
This is delicious served warm or at room temperature topped with nut butter, fruit or healthy spread of your
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