Cafe Style Banana Bread

Enjoy our low fat version of this sweet bread with a cup of tea or coffee.

Serves:14 Prep time:15 mins Cook time: 60min Difficulty:Easy


5 sprays Calorie controlled cooking spray
220g Plain White Flour, plain white
2 teaspoons Baking powder
1⁄2 teaspoon Ground Cinnamon
110g Low Fat Spread
100g Light Brown Sugar
1 teaspoon Artificial sweetener
1 teaspoon Vanilla Extract
2 medium Egg, whole, raw
3 portions Banana (ripe), well mashed
125ml Soured Cream



  1. Preheat oven to Gas Mark 4/180°C/350°F. Spray a standard 11x26cm deep loaf tin with oil. Line base with a piece of baking paper and set aside.
  2. Sift flour, baking powder and cinnamon together in a bowl and set aside.
  3. Beat spread, sugar, sweetener and vanilla essence in a separate bowl using electric beaters until light and creamy. Add eggs, one at a time, ensuring each egg is beaten well before adding the next. Fold through flour, bananas and sour cream, making sure not to overbeat mixture.
  4. Spoon mixture into prepared tin, smoothing surface with a spatula. Bake in preheated oven for approximately 1 hr, or until golden brown and cooked through when tested with a cake skewer.


This banana bread can be stored in an airtight container for 3-4 days. It is also suitable to freeze for up to 3 months. We suggest slicing the loaf before freezing for best portion control and freshness.