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
2 eggs
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

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