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