Sugar-free lemon drizzle cake
Sweetened with all-natural xylitol, this lighter lemon sponge cake has a dense, syrupy texture and keeps well for a few days
Healthy banana bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 10 slices
Skip to ingredients
- low-fat spreadfor the tin, plus extra to serve
- 140g wholemeal flour
- 100g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 300g mashed bananafrom overripe black bananas
- 4 tbsp agave syrup
- 3 large eggsbeaten with a fork
- 150ml pot low-fat natural yogurt
- 25g chopped pecanor walnuts (optional)
Nutrition: per slice
- kcal145
- fat2glow
- saturates1g
- carbs24g
- sugars9g
- fibre3g
- protein6g
- salt0.6g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
step 2
Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
step 3
Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.
