Cuts into 10 slices

Ingredients

• low-fat spread, for the tin, plus extra to serve 140g wholemeal flour
• 100g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 300g mashed banana from overripe black bananas
• 4 tbsp agave syrup
• 3 large eggs, beaten with a fork
• 150ml pot low-fat natural yogurt
• 25g chopped pecan or walnuts (optional)

Instructions

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.
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.
3. Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.