Many of us spent lockdown perfecting banana bread – including Justine. Here is a great one – nutty, delicious and surprisingly healthy.
Serves 12 Prep 15 mins Cook 50 mins
PER SERVING 241cals PROTEIN 8g CARBS 9g
FAT 19g FIBRE 2g
• 2-3 very ripe bananas (about 250g/9oz peeled weight), mashed with a fork
• 2 large eggs, beaten
• 200g (7oz) ground almonds
• 75g (2¾oz) butter, melted, or rapeseed oil
• 50g (1¾oz) wholemeal self-raising flour
• 1tsp ground mixed spice
• 1tsp baking powder
• 75g (2¾oz) mixed nuts or pecans, roughly
chopped (optional)
COOK’S TIP
You can freeze the extra slices to enjoy another time.
Preheat the oven to 180°C/fan 160°C/gas 4 and grease and line the base and sides of a 900g loaf tin with non-stick baking paper.
Place the bananas in a large bowl and add the eggs, almonds, melted butter or oil, flour, spice and baking powder. Beat together well with a large metal whisk or electric beaters. Stir in the chopped nuts, if using. (You will need to add 17cals to each slice, if you do.)
Spoon the batter into the prepared tin and smooth the surface. Bake in the oven for about 50 minutes, or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then carefully turn out on to a wire rack. Leave for around an hour before serving in thin slices.