This banana bread recipe from Edward Hayden is sugar free, using agave syrup instead. Sticky and slightly sweeter than sugar, it is considered a healthier option as it is thought to have a lower GI, and releases energy more steadily than sugar
Makes 1 loaf or 6 mini loaves
- 110g plain flour
- ¾ teaspoon bread soda
- 1 pinch salt
- 150g wholemeal flour
- 3 ripe bananas, mashed
- 3 eggs
- 100ml agave syrup
- 75ml sunflower oil
- 50ml natural yoghurt
- ½ lemon, grated zest
- Preheat the oven to 180ºC/gas mark 4. Grease and line a 450g loaf tin with parchment paper. Alternatively, use six mini loaf tins.
- Sift the plain flour, bread soda and salt into a large mixing bowl and then add in the wholemeal flour. In a separate bowl, whisk together the remaining ingredients.
- Add this mixture to the dry ingredients, folding together to combine. Pour into the prepared tin. If making mini loaves, bake for 35 minutes. If using one larger loaf, bake for 55-60 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and allow to sit for 10 minutes. Then remove the cake from the tin and peel away the parchment and allow the cake to continue cooling.
TIP: Sometimes I add in some dried fruit, nuts or even chocolate chips to this bread for a varied flavour and texture.