Strawberry and Banana Yogurt Loaf

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

Ingredients

METRIC/US

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)

Method

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.

SERVES 10

WLS PORTION: ½-1

V suitable for Vegetarians

CALORIES PER PORTION: 106

PROTEIN: 4.5g

CARBOHYDRATE: 23g

FAT: 1.5g

Image copyright of Bariatric Cookery (UK) Ltd