We had a bunch of bananas that were getting a little over-ripe, so I was hunting for recipe ideas to use them up. I had a big smoothie for breakfast, but that only used one of them, so Xander and I experimented in the kitchen and came up with a lovely moist banana bread recipe that is surprisingly low in fat and calories.
Makes 1 small loaf yielding 12 slices
- 3 small bananas
- 40g honey
- 2 eggs
- 50g margerine/butter
- 200g self raising flour
- 1/2 tsp mixed spice
- Pre-heat the oven to 180C.
- Mash the bananas till they’re all fluffy, then add the honey and eggs and mix well.
- Add the margerine/butter and mix well.
- Stir in the flour and mixed spice.
- Line or lightly grease a 1lb loaf tin and pour in the batter.
- Bake for 30 minutes or until the banana loaf is golden and cooked through.
- Slice into 12 equal portions and keep in an air-tight container.
- Calories: 127
- Carbs: 22g
- Fat: 3g
- Sat Fat: 1g
- Protein: 3g
- Sodium: 19g
These values are based on the brands I used (Asda Smart Price flour, honey and eggs, and Lurpack Lightest). If you use different brands, your nutritional values may differ slightly. The values offered here are merely a rough guide for you.
I think this would also be really good if sultanas/raisins were added, but you’d have to adjust the values for that.
A lovely moist banana bread that doesn’t really need anything on it! The honey lends an indulgent slight stickiness that is just gorgeous, and the banana flavour is light rather than overpowering. Just enough spice to give it a little extra flavour. Xan and I both enjoyed this and Xan LOVED mashing the bananas and stirring everything up.
I enjoyed mine with a glass of skimmed milk and I’ll be taking a couple of slices in to work with me this evening so my colleagues can try it out too!