February 23 National Banana Bread Day

Healthy banana bread

Ingredients

low-fat spread, for the tin, plus extra to serve

140g wholemeal flour

100g self-raising flour

1 tsp bicarbonate of soda

1 tsp baking powder

300g mashed banana

from overripe black bananas

4 tbsp agave syrup (if you cant find it in supermarket, use honey)

3 large egg, beaten with a fork

150ml pot low-fat natural yogurt

25g chopped pecan or walnuts (optional)

Method

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.

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.

Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.

If you have any banana bread left over you could use it in the recipe below

Banana bread & butter pudding

Ingredients

4 thick slices white bread

50g butter, softened

1 large banana, peeled and sliced

2 egg

85g soft, light brown sugar, plus 1 tbsp extra

large pinch cinnamon

450ml milk

1 tbsp cornflour

Method

Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).

Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.