Banana bread is often seen as just a way of using up any over-ripe bananas you have lying around. But it’s also full of dietary fibre and (thanks to the bananas) potassium, Vitamin B6 and Vitamin C – all of which are instrumental in maintaining a healthy heart. And at only 150 calories a slice – with very little saturated fat – you can have a slice of this without feeling guilty.
- 4 ½ cups /600g Plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 eggs, beaten
- 2 tablespoons rapeseed oil
- 1/2 cup/110g light brown sugar
- 4 coarsely mashed bananas
Preheat oven to 350 F/170 C/gas mark4.
Prepare a 5-by-9-inch loaf pan by spraying it lightly with cooking spray.
Dust with a little of the flour. Set aside.
Mix all dry ingredients except sugar together in a large bowl.
In a separate bowl, combine egg, oil, sugar and mashed banana, mixing well.
Fold the wet mixture into the dry ingredients and combine thoroughly.
Spoon into the loaf pan.
Bake in the centre of the oven for 50 to 60 minutes.
Check to see if it’s baked with a toothpick — when the toothpick is removed it shouldn’t have any mixture sticking to it.
Remove bread from oven, cool, slice and serve.
By keeping the bananas coarsely mashed, you get some chunky bits every now and then that give you an extra burst of flavour and added texture.