Everyday Super Food
By Jamie Oliver
Sugar-free banana bread
Blood orange, figs & nut butter
50 mins
Not Too Tricky
serves 12
About the recipe
This beautiful bread uses nutrient-packed wholemeal flour, nuts, seeds and good oil, utilizing the natural sugars in figs, rather than adding refined sugar.
Recipe From
Ingredients
250g dried figs
75ml cold-pressed rapeseed oil
125g natural yoghurt
1 tablespoon vanilla extract
4 ripe bananas
2 large free-range eggs
150g wholemeal self-raising flour
1 heaped teaspoon baking powder
100g ground almonds
1 tablespoon poppy seeds
½ teaspoon ground turmeric
1 eating apple
50g whole almonds
Method
- Preheat the oven to 180°C/350°F/gas 4. Line a 25cm ovenproof frying pan or tin with a scrunched sheet of wet greaseproof paper.
- Place 200g of figs in a food processor with the oil, yoghurt, vanilla extract, peeled bananas and eggs, then blitz until smooth.
- Add the flour, baking powder, ground almonds, poppy seeds and turmeric and pulse until just combined, but don’t overwork the mixture.
- Coarsely grate and stir in the apple.
- Spoon the mixture into the prepared pan and spread out evenly.
- Tear over the remaining figs, pushing them in slightly, then chop the almonds and scatter over.
- Bake for 35 to 40 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool a little.
- I like to serve each portion with 1 tablespoon of nut butter, 1 tablespoon of natural yoghurt and some wedges of blood orange.
- Store any extra portions in an airtight container, where it will keep for 2 to 3 days.
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