Better For You Banana Bread

This Better For You Banana Bread recipe is high in protein, low in fat and free from refined sugars. It’s a delicious lighter alternative to this classic bake!
Better For You Banana Bread

What makes this Banana Bread recipe better for you?

  • High in protein. This recipe uses wholegrain spelt flour (I used Craggs & Co) , which is naturally high in protein. Each has nearly 6g of protein.
  • Refined sugar free. Mashed bananas and a little maple syrup make this banana bread naturally sweet. I have also added 70% dark chocolate chunks, because you know who doesn’t love chocolate 😉To make this recipe even healthier, you can emit the chocolate chunks or swap them for chopped nuts.
  • Low in fat. Swapping butter for greek yoghurt (I used FAGE Total 5% Greek Yoghurt) adds moisture but also reduces fats. Each slice has less than 3g saturated fat.
Chocolate chip Banana Bread

How to make this Banana Bread

  1. Stir together the dry ingredients. Combine the flour, cinnamon, baking powder and salt.
  2. Mash the bananas. Use really ripe blackened bananas, and mash them up with a fork or electric whisk.
  3. Add the wet ingredients to the bananas. Mix in the greek yoghurt, vanilla extract, eggs and maple syrup.
  4. Fold in the dry ingredients and dark chocolate chunks.
  5. Transfer to a loaf tin and decorate with a sliced banana.
  6. Bake for 40-50 minutes. The banana bread will rise and be a lovely golden brown colour.
Chocolate chip Banana Bread

How to line a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prep.

I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough paper hanging over the edges to help lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.


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Better For You Banana Bread

This Better For You Banana Bread recipe is high in protein, low in fat and free from refined sugars.
It's a delicious lighter alternative to this classic bake!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert, Treat
Cuisine Baking
Servings 10
Calories 187 kcal

Ingredients
  

  • 200 g Wholegrain spelt flour I used Craggs & Co
  • 1.5 teaspoons Baking powder
  • Pinch of Salt
  • 2 teaspoons Ground Cinnamon
  • 2 Medium very ripe bananas
  • 100 g Greek yoghurt I used Fage Total 5% Greek Yoghurt
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Good quality maple syrup I used Billington's Amber Maple Syrup
  • 2 Large eggs at room temperature
  • 100 g Good quality dark chocolate chopped into chunks
  • (Optional) 1 Medium banana used to decorate the top

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line a 2lb loaf tin with greaseproof paper (see notes above).
  • In a large bowl stir together the flour, baking powder, cinnamon and salt. Set aside.
  • In a separate bowl mash the bananas until smooth.
  • Add the yoghurt, vanilla extract, eggs and maple syrup to the mashed banana and mix through until combined.
  • Now add the dry ingredients and chocolate chunks, and fold together until combined. 
  • Spoon the mixture into the loaf tin and spread it out evenly.
  • (Optional) Slice a banana in half lengthways and arrange on top. 
  • Bake in the centre of the oven for 40-50 minutes. The banana bread should have risen, be golden brown in colour and a toothpick instead in the middle should come out clean.
  • Leave to cool for 10 minutes in the baking tin, then turn the banana bread out onto a cooling rack and leave to cool for 20 minutes.
  • Slice into 10 and serve slightly warm.

Notes

Store your Better For You Banana Bread in an airtight container, at room temperature, for up to 3 days.
Nutritional Information (per serving)
  • Calories: 187
  • Carbs: 28.9g
  • Of which sugar: 11.8g
  • Fat: 5.1g
  • Sat fat: 2.6g
  • Protein: 5.7g
 
Keyword Banana bread

Sticky Toffee Banana Bread

Transform a classic banana bread into a showstopper bake with this delicious Sticky Toffee Banana Bread recipe!

The soft, moist and light banana sponge is topped with a swirly layer of sticky toffee sauce. For the final touches I’ve scattered over butterscotch pieces and dried banana chips.

Sticky toffee banana bread

How to make Sticky Toffee Banana Bread

  1. You’ll start by making the banana loaf cake
    The sponge mixture replaces white caster sugar with light brown sugar to lock in moisture and give a lovely caramel undertone to the cake. Mashed bananas are folded into the mixture before transferring to a loaf tin and baking in the oven.
  1. As the cake cools, you’ll move on to the sticky toffee sauce
    Butter, sugar and cream are all that’s needed to make the sauce. Just be careful when heating the mixture as it will get really hot! Once the mixture has boiled for a few minutes, you’ll pop the sauce in the fridge to set and firm up. The result is a smooth but thick texture, that you can spread on top of the cake.
  1. Then it’s the final touches
    I used butterscotch pieces and banana chips to decorate the cake, but you could also use fudge pieces or even white chocolate chips would be delicious!
Sticky toffee banana bread

How to line a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prep.

I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough paper hanging over the edges to help lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.


Sticky toffee banana bread recipe (makes 10-12 slices)

Ingredients

For the banana bread:
150g unsalted butter
120g light brown sugar
2 large eggs, at room temperature
220g self-raising flour
2 ripe medium-sized bananas, roughly 120g each

For the toffee sauce:
50g light brown sugar
35g unsalted butter
50ml double cream

For the decoration:
Mini butterscotch or fudge pieces
Dried banana chips

Method

Preheat the oven to 180°C / 350 F. Line a medium-sized 2lb loaf tin with greaseproof paper.

Start by making the banana loaf cake. 
  1. In a bowl mash the bananas together with a whisk or fork until the mixture is lump-free. Set aside.
  2. In a separate bowl, beat the butter and sugar together until pale and creamy.
  3. Now mix in the eggs, one at a time, adding two tablespoons of flour with each egg to stop the mixture from curdling.
  4. Add the remaining flour and mashed bananas, and fold the mixture together until fully combined.
  5. Transfer the mixture to the loaf tin and spread it out into an even layer.
  6. Bake for 45-50 minutes, until the cake has risen, is golden on top and a skewer inserted in the middle comes out clean.
  7. Leave to cool for 15 minutes in the baking tin before turning out onto a cooling rack.
Now make the sticky toffee sauce
  1. Place the sugar and butter in a small-sized saucepan. Gently heat, stirring occasionally with a spatula, until both have fully melted and there are no lumps.
  2. Pour in half of the cream and stir the mixture together until combined. Repeat with the remaining cream.
  3. Now turn the heat up to medium and bring the mixture to a boil. Let the mixture boil for roughly 3-5 minutes, stirring occasionally so that it doesn’t burn. The toffee should thicken and turn a lovely golden colour.
  4. Turn off the heat and pour the toffee into a jar or bowl (be careful as it will be really hot!).
  5. Leave at room temperature for 15 minutes, and then place in the fridge for 1 hour to firm up.
Now it’s time to decorate!
  1. Take the toffee sauce out of the fridge and give it a good stir to loosen it up. You may need to let it sit at room temperature for 10 minutes to soften up.
  2. Spoon the toffee sauce on top of the banana bread and use a palette knife or spoon to spread it out and create a swirly pattern.
  3. Scatter the butterscotch pieces on top and finish by dotting the banana chips down the middle of the cake.

Your Sticky Toffee Banana Bread will keep in the fridge, in an airtight container, for up to 3 days.

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