Close up of freshly baked banana bread

Recipe For Success


Two food lovers join forces to show that a New Year-inspired health kick isn’t a recipe for the
end of all things decadent.

New outlook. New gym membership. New diet. It can only be January.

But eating well doesn’t necessarily mean a trade-off with your favourite goodies. We asked baker-extraordinaire In The Kitchen With Kate and healthy eating advocate Warren Nash to create a great-tasting, yet wholesome, treat. Their suggestion? A unique take on banana bread. Their task? Get all the ingredients they need in time for a lunch with friends.

Hunting down duck eggs while navigating through central London is no easy task, so it was only right that they were given the Audi A3 to help. The car’s driver-assistance systems and connectivity all prove pretty handy for when you’re shopping against the clock.

Watch the video to see Kate and Warren prove that, when it comes to eating healthily this January, you can have your cake and eat it.

Ingredients (makes one loaf)

  • - 2 very ripe bananas
  • - 250g wholemeal flour
  • - 50g Greek yogurt
  • - 50g honey
  • - 20g caster sugar
  • - 2 duck eggs
  • - 50ml milk
  • - 120g raspberries
  • - 1.5 tsp bicarbonate of soda
  • - 1.5tsp vanilla extract

Method

  • - Add the flour into a mixing bowl and sieve in the bicarbonate of soda.
  • - Add the yogurt, honey, eggs, milk and vanilla extract - mix together.
  • - Mash the bananas then mash in the caster sugar - add to the cake mix.
  • - Dice the raspberries and fold into the cake mix.
  • - Pour into a greased loaf tin.
  • - Bake for one hour at 170°C (fan).

Written by Ruaridh O’Donnell. Recipe by Kate Murdoch and Warren Nash

 

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