HEALTHY BANANA BREAD

PREP TIME: 20 MINS

COOK TIME: 1 HOUR 10 MINS SERVES 14 (AS A SNACK)

160g (1 cup) wholemeal plain flour 100g (2/3 cup) self-raising flour

1 tsp bicarbonate of soda

1 tsp baking powder

300g mashed banana, from overripe black bananas

(see tip, opposite)

4 Tbsp agave syrup

3 x 60g eggs, whisked

140g (2/3 cup) low-fat natural

yoghurt

25g chopped pecans or walnuts ½ tsp light margarine, per slice, to

serve (optional)

1 Preheat oven to 140°C (fanforced). Spray a 21 x 10 x 7cm deep loaf tin with cooking spray. Line with baking paper, allowing the paper to overhang the sides.

2 Combine flours, bicarbonate of soda and baking powder in a large bowl. Mix the banana, syrup, eggs and yoghurt in a medium bowl.

3 Add banana mix to dry mix. Mix until combined. Spoon in tin and smooth surface. Sprinkle with nuts. Bake for 1 hour 10 minutes or until skewer inserted in middle comes out clean. Set aside for 15 minutes, then turn out onto wire rack. Serve warm or at room temperature, with margarine, if desired.