Low-sugar bake: nutty banana, almond and pear loaf

Ingredients

  • 5 very ripe bananas, peeled, 4 mashed, 1 sliced
  • 2 small pears, core removed and finely diced
  • 60g coconut flour
  • 150g ground almonds
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 50g almonds, roughly chopped
  • 100ml vegetable oil
  • 3 large organic eggs
  • 45g agave nectar or runny honey
  • 150ml coconut yogurt
  • 2 tsp brown Demerara sugar

For the compote

  • 200g blackberries
  • 1 tsp runny honey

To serve

  • Yoghurt (coconut works well)
Low-sugar bake Nutty, banana, almond and pear loaf - liz earle wellbeing

Looking for a low-sugar bake? Our nutty, banana, almond and pear loaf could be just what you need.

It’s both dairy and gluten-free, making it a great crowd-pleaser for sharing with visiting tea-time guests.

This sweet treat is served with a blackberry compote, which adds to its earthy, autumnal appeal. We also recommend offering a coconut yoghurt alongside, for additional sweetness.

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Method

  1. Preheat the oven to 190°C/375°F/gas mark 5. Line a 2lb loaf tin with greaseproof paper. In a large mixing bowl, add the mashed banana, pears, coconut flour, ground almonds, baking powder, cinnamon and half the chopped almonds. Mix together.
  2. Add the oil, eggs, nectar (or honey) and yoghurt.
  3. Mix together, then pour into the lined loaf tin. Sprinkle over the remaining almonds, add the sliced banana and sprinkle over the sugar.
  4. Bake for 75-80 minutes, until a knife comes out clean. Turn the cake onto a wire rack and leave to cool.
  5. Meanwhile, put the blackberries into a saucepan with the honey. Simmer over a low-medium heat for 10 minutes until the berries start to break down. Leave to cool.
  6. Slice the cake and serve with the blackberries and a dollop of coconut yoghurt.

Wellbeing Wisdom

Bananas are an excellent source of fibre and potassium. Leaving them until very ripe exaggerates their natural sweetness, reducing the need for additional sugars.