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History Cookbook: Banana Bread (no fat version)

This recipe is in categories Postwar / Modern, Desserts
About this recipe
Healthiness : (73 votes)
Difficulty:  3 out of 5 difficulty
Preparation Time: 10 minutes
Cooking Time: 1 hour
Number of servings: 8 thick slices, 1 small loaf
Serving suggestions: Serve with a little low fat yoghurt or margarine

Bananas were not available during the war. After the war bananas again became very popular.
  • 225g (8 oz) plain, wholemeal flour
  • 2 tsp baking powder
  • a pinch salt
  • 55g (2 oz) dark brown sugar
  • 75g (2 1/4 oz) honey (liquid is best)
  • 3 large very ripe or over ripe bananas
  • 75g (2 1/4 oz) sultanas or raisins
  • Weighing scales
  • Teaspoon
  • Sieve
  • Masher
  • 1lb loaf tin
  • Wooden spoon
  • Skewer
  • Airtight container
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Pre-heat the oven to Gas 4, 180C, 350F
  2. Line a 450g /1lb loaf tin with greaseproof paper
  3. Sift the flour, baking powder and salt into a bowl
  4. Melt half the sugar and honey in a saucepan and leave to cool
  5. Mash the bananas.
  6. Add the remaining sugar to the mashed bananas and then add the sifted flour/baking power and salt
  7. Add the melted sugar and honey
  8. Mix all the ingredients together
  9. Pour the mixture into the loaf tin
  10. Bake for 1 hour and then test that it is done by inserting a skewer into the loaf; if it is done this should come out cleanly  
  11. Leave to cool in the tin
  12. Store in an airtight container for up to a week
  13. Serve warm or cold
Banana Bread (no fat version) - print view  Banana Bread (no fat version) - print view

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Name: Errol 19th September 2016
My boys and I had lots of fun making this and even more fun demolishing it afterwards. Yummy!!
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