Seeded banana and apricot loaf
Serves: 10
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Seeded banana and apricot loaf
This low-fat loaf is delicious on its own or with sliced banana and a drizzle of maple syrup. Fabulous toasted, too!
Serves: 10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
182Kcal
Fat
3gr
Saturates
1gr
Carbs
32gr
Sugars
15gr
Fibre
3gr
Protein
6gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 2 ripe medium bananas, about 300g in their skins, 200g peeled
- 2 medium eggs, separated
- 150g low fat natural yogurt
- 75g light brown sugar
- 75g dried apricots, chopped
- 2 tbsp seed mix
- 125g wholemeal plain or spelt flour
- 125g self-raising flour
- 1 tsp baking powder
- a good pinch of ground nutmeg
- ½ tsp ground cinnamon or mixed spice
Step by step
Get ahead
The cake keeps for up to 4 days in an airtight container, although it’s better toasted after 48 hrs. Freeze for up to 2 months.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 900g loaf tin with baking paper.
- Mash the bananas in a bowl and mix in the egg yolks, yogurt, sugar, dried apricots and half the seeds. Sift in the flours, baking powder, spices and a pinch of salt, tipping in any bran left in the sieve. Fold until well mixed.
- In a separate bowl, beat the egg whites to soft peaks, then stir a spoonful into the banana mixture to slacken. Gently fold in the rest of the egg whites.
- Pour the cake batter into the loaf tin and scatter with the rest of the seeds. Bake for 50-60 minutes, or until a skewer comes out clean.
- Cool in the tin for 15 minutes, then turn out and cool completely on a wire rack.
