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Sugar-free banana bread

Agave syrup is made from the agave plant, grown primarily in Mexico. The syrup is extracted from the plant and produced in concentrated form. Sticky and slightly sweeter than sugar, it’s considered healthier as it has a lower Gl (glycaemic index), and releases energy more steadily than pure sugar. In this recipe the agave combines with the natural sweetness of bananas for a gorgeously healthy take on banana bread. I love to eat this straight from the oven, but it keeps well for a good few days. A slice or two would be perfect for a picnic.

Prep time: 10 minutes

Baking time: 55–65 minutes

Ready in: 1 hour 45 minutes

Serves: 6–10

125g (4½oz) plain flour

¾ tsp bicarbonate of soda

½ tsp salt

150g (5oz) wholemeal flour

350g (12oz) mashed bananas (about 4 bananas)

3 eggs

100ml (3½fl oz) agave syrup

75ml (3fl oz) sunflower or extra-virgin olive oil

50ml (2fl oz) natural yoghurt

Finely grated zest of 1 lemon

900g (2lb) loaf tin

Preheat the oven to 180°C (350°F), Gas mark 4, and line the base and sides of the loaf tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.

Sift the plain flour, bicarbonate of soda and salt into a large bowl, then mix in the wholemeal flour. In a separate bowl, whisk together the remaining ingredients.

Add this mixture to the dry ingredients, folding together to combine. Tip the batter into the prepared loaf tin, then bake for 55–65 minutes or until the top is just turning golden brown and a skewer inserted into the centre of the cake comes out clean.

Remove from the oven and allow to sit for 10 minutes. Carefully lift the cake out of the tin using the baking parchment, then peel away the paper and leave on a wire rack to finish cooling.