Last weekend Michelle posted up a photo of some banana muffins. I was thinking about what to make for breakfast, and I wanted something different to eat for breakfast throughout the week. The photo gave me an immediate craving for banana bread, which I used to bake a lot, but which I hadn’t made in several years (how does time go so quickly!?).
When I looked up the recipe I used to use, I was a bit shocked at how much sugar and butter went into it. I guess I never really thought about it before, but I definitely wanted to try a healthy banana bread alternative. So I found this tasty looking recipe on the Good Food website, and decided to give it a go.
Agave syrup instead of sugar, low fat yoghurt instead of butter, wholemeal flour… Sounded like a winner to me!
I didn’t change the recipe at all (apart from now sprinkling with nuts), so you can find it over on the Good Food website. I will say that I didn’t use over ripe bananas, I just used regular bananas because that’s what I had. I think, as long as you can mash them up easily with a fork, regular bananas work fine.
So delicious! My only complaint is that my ‘grease proof paper’ totally stuck to the bread, meaning when I pulled it off, I pulled off most of the bottom, so I didn’t get the nice crisp bottom to the bread I wanted. Next time I think I might grease the baking paper…
Served with my new favourite raw, local honey – I’ve been putting this on everything lately as I’m hoping it will stave off my hayfever!