Banana Cake

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Prep Time 10

Cook Time 50

Total Time 1

Course Cakey bakey

Servings 10 slices

Ingredients

140 g wholemeal self raising flour
100 g self raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
300 g ripe bananas approx 3 medium bananas
3 medium eggs
150 g natural yoghurt I use Onken biopot
2 tbsp agave nectar

Instructions

Heat oven to 160⁰C (140⁰C fan). Line a loaf tin with greaseproof or use a loaf liner.
Mix the flours, bicarbonate and baking powder in a bowl.
In a separate bowl mash the banana and mix with the eggs, agave syrup and yoghurt.
Quickly mix the wet ingredients into the dry and pour into the prepared tin.
Bake in the oven for 50-60 minutes.

Notes

Nutritional Info per slice (10):

150 Kcal, 27g Carbohydrate (10g sugars, 2g fibre), 2g Fat (1g saturated), 6g Protein

I prefer to use frozen bananas. (Place over ripe bananas in their skins in the freezer. When you have 3 you have enough for the cake, defrost before using). Save time by using loaf liners, you can buy them from most supermarkets now.

Agave nectar is a plant based organic sweetener, widely available in the free from section of most supermarkets.

Recipe adapted from BBC Good Food - click here for the original recipe