Banana Walnut Bread
This naturally sweet, fibre-rich banana bread is made with soft dates and crunchy walnuts for added texture and flavour. It’s lower in sugar than traditional versions and gets a boost of healthy fats and protein from walnuts, Greek yogurt, and eggs — making it perfect for a post-workout snack or healthy afternoon treat.
From: The Vegetarian Athlete’s Cookbook
Makes 10 slices
225g plain flour
3 tsp baking powder
1 tsp ground cinnamon
4 tbsp light olive oil
2 tbsp fat-free plain Greek yogurt
100g brown sugar
1 tsp vanilla extract
2 eggs
2 ripe bananas
100g soft dates
100g walnut pieces
Preheat the oven to 160C/ fan 140C/ gas 3. Line a 900g/2lb loaf tin with baking parchment.
Place the flour, baking powder, cinnamon, olive oil, Greek yogurt, sugar, vanilla and the eggs into a large mixing bowl. Mash the bananas and chop the dates and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended. Fold in the walnut pieces.
Spoon the mixture into the prepared tin and level the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. If not, bake for a further 10 minutes. Leave in the tin for 15 minutes, then turn out onto a wire rack to cool.
Per serving: 285cals, 6g protein, 13g fat (2g saturates), 35g carbs (14g total sugars), 3g fibre