Low sugar baking: Banana bread
Our Food Guru Kim Morphew serves up her recipe for a healthier banana bread. She’s ditched the refined sugar for all-natural honey to sweeten up a delicious family favourite.
Makes 900g loaf
225g self-raising flour
A generous pinch of nutmeg
75g unrefined golden caster sugar
100g butter, softened
225g ripe bananas, peeled and mashed
Zest 1 small lemon
2 large eggs
6 tbsp dark runny honey, plus extra for drizzling
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a 900g loaf tin with baking parchment.
2 Put the flour, nutmeg and sugar into a food processor. Add the butter and whizz until it resembles breadcrumbs. Add the remaining ingredients and whizz again until combined.
3 Spoon into the prepared loaf tin and bake for about 1-1 ¼hours until golden and risen, or until a skewer inserted into the centre comes out clean. Leave to cool for about 15 mins, then remove from tin and drizzle with extra honey.