PER SERVING | 241cals | PROTEIN 8g | CARBS 9g | FAT 19g | FIBRE 2g

Banana loaf

SERVES 12 | PREP 15 mins | COOK 50 mins

Many of us spent lockdown perfecting banana bread – including Justine. Here is a great one – nutty, delicious and surprisingly healthy.

• 2–3 very ripe bananas (about 250g peeled weight), mashed with a fork
• 2 large eggs, beaten
• 200g ground almonds
• 75g butter, melted, or canola oil
• 50g wholemeal self-raising flour
• 1 tsp ground mixed spice
• 1 tsp baking powder
• 75g mixed nuts or pecans, roughly chopped (optional)

COOK’S TIPS

You can freeze the extra slices to enjoy another time.

1. 1. Preheat the oven to 180°C/fan 160°C/Gas 4 and grease and line the base and sides of a 900g/2lb loaf tin with non-stick baking paper.
2. 2. Place the bananas in a large bowl and add the eggs, almonds, melted butter or oil, flour, spice and baking powder. Beat together well with a large metal whisk or electric beaters. Stir in the chopped nuts, if using. (You will need to add 17cals to each slice, if you do.)
3. 3. Spoon the batter into the prepared tin and smooth the surface. Bake for about 50 minutes, or until a skewer inserted into the centre comes out clean.
4. 4. Leave to cool in the tin for 10 minutes, then carefully turn out on to a wire rack. Serve in thin slices and store any excess in an airtight container in the freezer.