Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
This versatile banana bread is another great answer to overripe bananas. If, after a couple of days, you haven’t managed to eat the loaf, it can be toasted and enjoyed in a whole new way.
2 cups flour
½ tsp baking soda
1 cup coconut sugar*
125g butter, softened
4 ripe bananas
⅓ cup plain low-fat yoghurt
1 tsp vanilla extract
Cream the sugar and butter in a large bowl. Add the eggs, one at a time, beating well after each addition. Mash 3 of the bananas and add to the creamed butter along with the yoghurt and vanilla; beat until blended. Mix in the dry ingredients until just combined. Grease a large loaf tin before pouring in the mixture.
Slice the last banana down the middle and place on top.
Bake at 180°C for 1 hour or until a wooden pick inserted in centre comes out clean.
*You can replace the coconut sugar with white or brown sugar.
Mix it up
Mix 1 cup of chocolate chips or berries into the batter just before baking