Banana Spice Loaf

This no-fat/low-fat banana spice loaf is highlighted with subtle accents and made moist with fresh fruit. It works as a dessert, a coffee time special, or simply as an any-time guilt-free indulgence.


Heat the oven to 180º.
Prep a medium sized baking dish with baking paper, non-stick spray or butter.

Method & Ingredients.

Mix together in one bowl:
º 200g flour
º 100g demerara sugar
º 1 generous tablespoon cinnamon
º ½ teaspoon bicarbonate of soda
º 1¼ teaspoon baking powder

Yes, I know that in the perfect baker’s ratios, sugar should equal flour but I’m just not into sweet. Plus which it’s so easy for the sugar to overwhelm the more subtle flavours I like to bring out.

In a second bowl, or a blender, pulverise
º 4 bananas.

º ½ cup of cooked apple
º juice from a thumb-sized chunk of fresh ginger
– I get this by using a zester on the ginger root, and squishing the juice out as I go. It smells fantastic!

Gently tip
º 2 eggs
into the centre of this mix, and whizz to incorporate some air.

Fold the flour mix into the banana mix.
Tip the final mix into the baking dish & bake for 35 mins.

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