Banana Bread with Apple, Maple Syrup & Yoghurt

Using yoghurt in the banana bread adds moisture and lightness, as well as replacing some of the fats.

How do you make a delicious cake even better? Add a sweet and creamy topping of course! Our FAGE Total 0% Yoghurt is a key recipe ingredient - used in both the moist cake and the fruity topping.


Serves 12
For the bread:
70g FAGE Total 0%
2 ripe bananas
45g Sweetness & Light Silverspoon Granulated Sweetener
200g self raising flour
170g low fat spread
1 egg
½ tsp baking powder
Few drops vanilla essence
For the topping:
100g FAGE Total 0%
2 tbsp maple syrup or Rich & Dark agave nectar
2 tbsp low sugar apple compote

Serves 12
  1. Preheat the oven to 160°C / 320°F / Gas Mark 3.
  2. Add all of the ingredients to make the bread to a food processor and blend until well mixed.
  3. Pour the mixture into a lined loaf tin and bake for 1 hour.
  4. Allow the loaf to cool for a minimum of 30 minutes.
  5. Mix the yoghurt and maple syrup or agave nectar together in a bowl, spread on to the loaf and top with the apple compote.

Looking for more ideas? Why not try our Chocolate Orange Bread Pudding