NUTTY BANANA BREAD

A slice of this banana bread is delicious with a cup of coffee. Add a scrape of almond butter or hazelnut butter and you’ve got a healthy snack to give you a boost after a workout. The date syrup gives a lovely deep flavour but this recipe also works really well with agave syrup, maple syrup or honey. Nutty Banana Bread is great for stocking up your freezer.

MAKES 1 LOAF

PREP TIME: 5 MIN

COOK TIME: 1 HR 10 MIN

150g wholemeal flour

90g self-raising flour

2 tsp baking powder

60g chopped hazelnuts

4 ripe bananas, mashed

4 tbsp date syrup

4 eggs

140ml natural yoghurt

PROTEIN 9.3G

FAT (SATURATED) 8.8G (1.6G)

CARB 41G

FIBRE 4.3G

CAL 292

Preheat the oven to 160°C/325°F/gas 3. You will need a 900g (2lb) silicone loaf pan.

Sift the flours and baking powder into a medium bowl and add 30g of the hazelnuts. Mix the bananas, date syrup, eggs and natural yoghurt in a large bowl until you have a lumpy batter. Add the dry ingredients to the batter and stir until just combined. Pour the batter into the loaf pan. Sprinkle the remaining hazelnuts on top. Bake for 1 hour or until a skewer inserted comes out clean. Set aside to cool for 10 minutes, then remove from the loaf pan and leave to cool on a wire rack.