As soon as the first English strawberries can be found in the shops I know that summer has arrived! I love to eat them simply with just a drizzle of cream, dollop of yogurt, sprinkling of balsamic vinegar, or scoop of ice cream but always, yes always, earmark a few to make a dessert cake loaf that’s ideal for a little weekend treat or perfect for slicing to make a dessert.
This one is moist, light and fluffy and relies upon bananas to give
sweetness so that minimal sugar/sweetener needs to be added. The yogurt adds protein as well as balancing moisture and flavour. Serve with a little extra on the side for a pudding that looks especially enticing and luxurious. Store in the refrigerator for up to about 5 days – if it lasts that long. It can also be frozen for up to 3 months.
STRAWBERRY AND BANANA YOGURT LOAF
175 g/1¾ cups plain/all-purpose flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
3 large very ripe bananas, mashed
3 tbsp Truvia or other preferred sweetener
2 large eggs
1 tsp vanilla extract
125 g/½ cup fat-free Greek yogurt
125 g/1 cup strawberries, sliced
extra strawberries to decorate (optional)
icing sugar/confectioners’ sugar to dust (optional)
- Preheat the oven to 180 C/350 F/gas 4. Grease a 23 x 13 cm/9 x 5 inch non-stick loaf tin or pan.
- Mix the flour with the baking powder, bicarbonate of soda and salt.
- In another bowl mix the bananas with the Truvia, eggs, vanilla and yogurt. Add the dry ingredients mixing well then fold in the strawberries.
- Pour into the cake tin/pan and bake for 50-60 minutes until golden, well-risen and a toothpick inserted into the centre comes out clean and non-sticky.
- Allow to cool then slice to serve with additional strawberries and a light dusting of icing or confectioners’ sugar if liked. Plain unsweetened Greek yogurt makes a good accompaniment to serve as a dessert.
WLS PORTION: ½-1
V suitable for Vegetarians
CALORIES PER PORTION: 106
Image copyright of Bariatric Cookery (UK) Ltd