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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
