Banana Bread topped with Apple, Maple Syrup and Yoghurt

Banana bread always goes down a storm - we love the drizzle on this one

Ready in:
 30 to 60 mins

Freezes Well

For the bread
  • 70g Total 0% Greek yoghurt
  • 2 ripe bananas
  • 45g Sweetness & Light Silverspoon Granulated Sweetener
  • 200g self-raising flour
  • 170g low-fat spread
  • 1 free-range egg
  • 1/2 tsp baking powder
  • few drops of vanilla essence
For the topping
  • 100g Total 0% Greek yoghurt
  • 2 tbsp maple syrup
  • 2 tbsp low-sugar apple compote
  • 1

    Preheat the oven to 160C/325F/Gas 3. Add all of the bread ingredients to a food processor and blend until well mixed.

  • 2

    Pour the mixture into a lined loaf tin and bake for one hour. Allow to cool for at least 30 minutes.

  • 3

    Mix the yoghurt and maple syrup together in a bowl and spread on top of the loaf before topping with the apple compote.

Banana Bread topped with Apple, Maple Syrup and Yoghurt was taken from COOK VEGETARIAN

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