LIGHTER BANANA BREAD
Makes 1 x 900g (2lb) loaf cake
● 75g (2¾oz) low-fat margarine, plus extra for greasing
● 145g (5oz) maple syrup, plus extra to drizzle
● 2 eggs, beaten
● 110g (4oz) low-fat Greek yoghurt, plus extra to serve
● 210g (7¼oz) wholemeal flour
● 1tsp bicarbonate of soda
● 1tsp vanilla extract
● 3 ripe bananas, plus 1 extra to serve
Preheat the oven to 160°C/fan 140°C/gas 3. Grease a 900g loaf tin with margarine and line with greaseproof paper. In a microwave or small pan, melt the margarine, then pour into a large mixing bowl with the maple syrup and beaten eggs, and stir to combine. Add the yoghurt, flour, bicarbonate of soda and vanilla extract to the bowl and mix until just combined. In a separate small bowl, mash the bananas with a fork, then add to the rest of the ingredients and gently fold into the mixture with a wooden spoon. Pour the mixture into the prepared loaf tin and level out with a spoon.
Transfer to the oven and bake for 60-70 minutes until golden, risen and an inserted skewer comes out clean. Set aside to cool in the tin, then cut into slices and serve topped with yoghurt, banana slices and a drizzle of maple syrup.
TO FREEZE Once cooled, turn the cake out of the tin, cut into slices and wrap each in a layer of clingfilm followed by a layer of foil. Freeze the slices flat. Store for up to 3 months. Remove individual slices of the cake from the freezer as needed and set on the counter to defrost for 30 minutes.