Preparation time55 min
7 tbspSplenda® Granulated Low Calorie Sugar Alternative
125gpot Mango & Passionfruit Yogurt or Greek Style Plain Yogurt
125gButtery Taste Spread
1/2tspbicarbonate of soda
(optional) Buttery Taste Spread
- Preheat the oven Gas Mark 4/180C/fan oven 160C. Line a 900g (2lb) loaf tin with non-stick baking parchment.
- Peel and mash the bananas in a large bowl. Fold in the eggs with the Splenda® Granulated. Then stir in the Benecol® yogurt and Benecol® Buttery Spread.
- Sift together the flour, bicarbonate of soda and the cinnamon and stir into the banana mixture. Pour into the baking tin and bake for 40-50 mins until golden and springy. A skewer inserted should come out clean. Cool in the tin for 5 minutes before removing the paper and cooling on a wire rack. Slice and spread with Benecol® Buttery Spread (if desired).
- Tip: Once completely cold, store in an airtight container and keep in the fridge for up to 3 days. Try adding 50g (1¾oz) chopped pecans in with the flour for a nutty banana bread.
Products used in this recipe