Banana Bread

Like much of the rest of the world, I spent lockdown baking banana bread! Were you one of those people who loved lockdown or couldn't wait for it to end?

I definitely fell into the second camp. I was working from home in a demanding HR role, spending my days furloughing staff while secretly thinking, "I'd quite like a bit of furlough myself!" 😄 Thankfully, cooking became a welcome escape and gave me something positive to focus on after long days in front of my PC.

This recipe is very similar to the one I baked back then, but over the years I've given it a little bit of a 60Fit makeover. I've swapped refined sugar for maple syrup, replaced butter with cold-pressed rapeseed oil, added wholemeal flour, kefir, walnuts and seeds for extra nutrition, while keeping everything that makes banana bread such a comforting treat.

It is still wonderfully moist, lightly spiced with cinnamon and perfect with a cup of tea but now it also delivers more fibre, healthier fats and slow-release energy to help keep you feeling satisfied.

Recipe Overview

Prep time: 10 minutes

Cook time: 45–50 minutes

Serves: 10 slices (approx)

Ingredients

• 125g wholemeal self-raising flour

• 125g white self-raising flour

• 2 tsp baking powder

• 1 tsp bicarbonate of soda

• 2 tsp ground cinnamon

• 3 very ripe bananas, mashed

• 3 eggs

• 75ml cold-pressed rapeseed oil

• 75ml maple syrup

• 100ml kefir

• 50g chopped walnuts

• 25g mixed seeds (pumpkin, sunflower and flaxseed)

• Banana chips (unsweetened) to decorate (optional)

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Method

1. Preheat the oven to 180°C (160°C fan) and line a 2lb loaf tin.

2. Mash the bananas until smooth.

3. In a large bowl whisk together the eggs, maple syrup, rapeseed oil and kefir.

4. Stir in the mashed bananas.

5. In a separate bowl combine both flours, baking powder, bicarbonate of soda and cinnamon.

6. Fold the dry ingredients into the wet mixture until just combined.

7. Stir through the walnuts and mixed seeds.

8. Spoon into the prepared loaf tin and sprinkle with a few extra seeds.

9. Bake for 45–50 minutes, or until a skewer comes out clean.

10. Leave to cool for 10 minutes before transferring to a wire rack.

    
    

Nutrition (approx. per slice)

• Calories: 220 kcal

• Protein: 6g

• Fibre: 4g

• Healthy fats: 10g

(Approximate values.)

Why This Works (60Fit Approach)

This banana bread proves that a comforting bake doesn't have to rely on refined sugar and butter to taste delicious.

By using ripe bananas for natural sweetness, maple syrup instead of refined sugar, wholemeal flour for extra fibre and nutrient-rich ingredients like walnuts, seeds and kefir, it becomes a satisfying bake that's as nourishing as it is enjoyable.

It's still a treat—but one that offers far more nutritional value than many shop-bought banana breads.

Nutrient Boosting Benefits

Bananas

Naturally sweet and rich in potassium, bananas also provide vitamin B6 and fibre. Using very ripe bananas means you can reduce the amount of added sweetener without sacrificing flavour.

Wholemeal Flour

Adds more fibre, B vitamins and minerals than refined flour, helping provide steadier energy. Walnuts

One of the few nuts naturally rich in plant omega-3 fats, alongside protein, fibre and antioxidants.

Mixed Seeds

Pumpkin, sunflower and flaxseeds add magnesium, zinc, healthy fats and extra crunch.

Kefir

Provides protein and beneficial live cultures while helping keep the loaf beautifully moist.

Cold-Pressed Rapeseed Oil

My everyday cooking oil because it has a high smoke point, is naturally rich in omega-3 fats and contains less saturated fat than many commonly used cooking fats.

60Fit Tip

Banana bread freezes brilliantly. I slice the whole loaf once it's cooled, wrap individual slices and freeze them ready for those moments when I fancy something sweet with a cup of tea. Simply leave a slice to thaw naturally or warm it gently in the toaster.