160g (1 cup) wholemeal plain flour
100g (⅔ cup) self-raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
300g mashed banana, from overripe black bananas (see tip, below)
4 Tbsp agave syrup
3 x 60g eggs, whisked
140g (⅔ cup) low-fat natural yoghurt
25g chopped pecans or walnuts
½ tsp light margarine, per slice, to serve (optional)
Preheat oven to 140°C (fan-forced). Spray a 21 x 10cm x 7cm deep loaf tin with cooking spray. Line with baking paper, allowing the paper to overhang the sides.
Combine the flours, bicarbonate of soda and baking powder in a large bowl. Mix the bananas, syrup, eggs and yogurt in a medium bowl.
Add the banana mixture to the dry ingredients and mix until combined. Spoon into the tin and smooth the surface. Sprinkle with the nuts. Bake for 1 hour 10 minutes – 1 hour 15 minutes or until a skewer inserted into the middle comes out clean. Set aside in the tin for 15 minutes before turning out onto a wire rack. Serve warm or at room temperature.
How it's healthier
- Swapped butter for low-fat yoghurt.
- Used agave syrup, which has a lower glyceamic index than sugar, so it will keep you full for longer.
- The real secret is the bananas – the blacker and mushier, the better the end result. A banana a day past its best won’t add enough flavour and moistness, and you’ll miss the fat. Wait until your bananas are black, then freeze them for a baking day.