As happens frequently in my life, I had some over-ripe bananas, and a little low fat natural yoghurt, so of course I had to make this BBC Good Food banana bread.
There’s no butter or sugar, the sweetness comes from the 4 tablespoons of agave nectar and the bananas. Using over half a quantity of wholemeal flour, gives a substantial crust to the loaf, but soon gives away to a very moist interior, due to the inclusion of the yoghurt. I added a teaspoon of cinnamon and swapped the listed pecans/walnuts for some hazelnuts (Mr B can eat the latter, but not either of the former).
The result? A solid (in the reliable sense) loaf which you could eat a slice of on it’s own, but would be best (in my imagination) adding a smear of Nutella to flavour it up a bit and to bring out the hazelnuts resting in the depths of the loaf. Or melting some dark chocolate and drizzling it over the top if you wanted just a hint of naughtiness. Either of those suggestions probably negate the low fat intentions of the bake. Me – I’m not going to be tempted to do that just yet as I guess it is January after all..