Low sugar banana bread

Name: Low sugar banana bread
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Ingredients: 3 very ripe bananas; 3 tbsp. agave syrup; 150 g (5oz) plain flour, sifted; 150 g (5oz) brown rice flour, sifted; 1 tsp. cinnamon; 1 tsp. bicarbonate of soda; 2 medium eggs; 75 mL (3 fl oz) Greek yoghurt; 100 mL (3 ½ fl oz) vegetable oil; 1 tsp. vanilla extract; 100 g (3 ½oz) blueberries

Using really ripe bananas adds sweetness to this delicious tea time treat, and adding a little agave syrup instead of conventional sugar, means this Banana bread is lower in refined sugar (and has a lower glycaemic index) than most baked goods.

By The GH Kitchen TeamPublished: 13 June 2014

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Serving notes: slices

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Prep Time:

10 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 25 mins

Ingredients

3 very ripe bananas
3 Tbsp. agave syrup
150 g (5oz) plain flour, sifted
150 g (5oz) brown rice flour, sifted
1 tsp. cinnamon
1 tsp. bicarbonate of soda
2 medium eggs
75 ml (3 fl oz) Greek yoghurt
100 ml (3 ½ fl oz) vegetable oil
1 tsp. vanilla extract
100 g (3 ½oz) blueberries

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan). Grease and line a 900g (2lb) loaf tin.
2. Step 2
  Mash the bananas and stir in the agave syrup, flours, cinnamon and bicarbonate of soda.
3. Step 3
  In a separate bowl or jug, stir together the eggs, yogurt, oil and vanilla extract. Stir the wet ingredients into the dry. Mix through most of the blueberries.
4. Step 4
  Pour the batter in to the tin and sprinkle over remaining blueberries. Bake for 1hr-1hr15min or until a skewer inserted comes out clean.
  
  Have a look at some of our other triple-tested cake recipes for special dietary requirements:
  
  MORE: Triple chocolate banana bread
  
  MORE: Banana tea bread (egg free)
  
  MORE: Coconut cake
  
  MORE: Lemon drizzle loaf

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time