Donna Hay’s banana bread is made with buckwheat flour, coconut sugar and Greek-style yoghurt for a healthier twist.
240g buckwheat flour
160g coconut sugar (or rapadura sugar, see note)
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground cinnamon
260g mashed ripe banana (about 3 bananas)
1 medium egg
140g natural Greek-style (thick) yoghurt
60ml grapeseed oil
80ml maple syrup, plus extra for brushing
2 tsp vanilla bean paste or vanilla extract
1 banana, extra, peeled and halved lengthways
1. Preheat oven to 160C/gas 2½. Line a 10cm x 21cm loaf tin with nonstick baking paper. Place the flour, sugar, baking powder, bicarbonate of soda and cinnamon in a large bowl and mix to combine. Add the mashed banana, egg, yoghurt, oil, maple syrup and vanilla and mix to combine. Pour into the tin and top with the extra banana. Bake for 1 hour-1 hour 10 minutes or until cooked when tested with a skewer.
2. Allow to cool in the tin for 5 minutes before placing on a wire rack to cool completely. Brush with extra maple syrup to serve.
NOTE Rapadura sugar (also known as panela) is a whole cane sugar made using a process that retains more vitamins and minerals. Find it at health stores and online.
Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November.