Name: Low-fat banana and raspberry bread
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 1
Ingredients: 250.00 ml 98% fat-free vanilla yoghurt; 57.20 gm honey; 2 eggs; 150.00 gm self-raising flour; 150.00 gm wholemeal self-raising flour; 1.25 gm bicarbonate of soda; 180.00 gm brown sugar; 390.00 gm mashed banana; 250.00 ml frozen raspberries; 300.00 gm pure icing sugar, sifted; 40.00 gm boiling water

Low-fat banana and raspberry bread

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Prep Time:
35 minutes

Cook Time:
75 minutes

Total Time:
110 minutes

Healthier, tastier version of your beloved cafe cake!

Ingredients:

250.00 ml 98% fat-free vanilla yoghurt
57.20 gm honey
150.00 gm self-raising flour
150.00 gm wholemeal self-raising flour
1.25 gm bicarbonate of soda
180.00 gm brown sugar
390.00 gm mashed banana
250.00 ml frozen raspberries
300.00 gm pure icing sugar, sifted
40.00 gm boiling water

Instructions:

Preheat your oven to 180C/160C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan and line it with baking paper, leaving a 2cm overhang on all sides.
In a large jug, whisk together yogurt, honey, and eggs. In a bowl, combine flours, baking soda, and sugar, then make a well in the center. Add the yogurt mixture and banana, whisk to combine. Gently stir in raspberries, then pour the batter into the prepared pan.
Bake for 1 hour 15 minutes or until a skewer inserted in the center comes out clean. If the cake is browning too quickly, loosely cover it with foil. Let the cake rest in the pan for 5 minutes, then invert it onto a wire rack to cool with the top side up.
Prepare the icing by whisking together icing sugar and water until slightly thickened, then spread it over the top of the cake using a spatula. Allow it to set for 30 minutes before serving.

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