Bun in tin on paper

Low fat banana and raspberry loaf

I’m not sure where I originally sourced this recipe (but I remember it said low fat!), but it is perfect regatta food, breakfast (toasted in a frypan with butter), work snack, stick it in the freezer; just generally useful! I made this recently the night before Sail Paradise Regatta; we had some all the way through, either in our lunch box or for breakfast on the way out after briefing…. It lasted about a week in the fridge on the boat. And it is really moist and tasty.

I generally pack a banana every day in my work lunch kit, but there is inevitably a couple that go black. I throw them in the freezer and recycle them into this banana bread. At work I put it in the sandwich press and heat it up.

Ingredients:

  • 1 cup of fat free greek yoghurt
  • 2 tablespoons of honey
  • 2 eggs
  • 1 cup SR flour
  • 1 cup wholemeal SR flour
  • 1/2 teaspoon bicarb soda
  • 1.5 cups mashed banana (can be overripe – this is better!)
  • 1 punnet of fresh raspberries (or blueberries) or they can be frozen

Method:

  • Preheat oven to 160 degrees fan and line a loaf tin with baking paper
  • Whisk yoghurt, honey and eggs in a bowl
  • In a seperate bowl, add flours, sugar and bicarb of soda. Make a well in the centre and pour in the yoghurt mixture, then fold through the banana. Then at the last, fold through the raspberries or blueberries.
  • Pour into the tin, and bake for an hour and fifteen minutes, or until a skewer comes out clean.

One thought on “Low fat banana and raspberry loaf

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