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Banana & Yoghurt Bread

Banana & Yoghurt Bread

Serves pea 8 Clock icon 1 hour (15 minutes hands on)
Ideal for a weekend breakfast treat or teatime snack, this warming spiced banana bread is the best thing to happen to overripe bananas. Why add yoghurt? Because it'll guarantee a beautifully moist loaf every time. Try sliced, toasted and slathered in butter, jam or your favourite nut butter.

7 Farmdrop products in this recipe

£ 12 .40
7 items.

Here's how you do it

  1. Preheat the oven to 180°C. Grease and line a medium-sized loaf tin with baking paper.

  2. In a mixing bowl, cream together the sugar and butter using a hand whisk or a wooden spoon until light and fluffy. Now add the eggs one by one, whisking to combine.

  3. Mash up the bananas on a chopping board using a fork then tip them into the mixing bowl along with the yoghurt.

  4. Sift the flour, baking powder and spices into the wet ingredients and fold gently until just combined.

  5. Pour the mixture into the tin. Slice a banana in half lengthways, then press each half into the batter. Squeeze lemon juice and sprinkle sugar onto the banana halves, to prevent them from browning. Bake for 45 minutes to an hour, until a knife or skewer inserted into the centre of the cake comes out clean.

  6. Leave to cool slightly before slicing and tucking in. This banana bread is great served warm, cold or toasted with your favourite spread.

Chef's Tip: Don't have any baking paper? Brush melted butter on the inside of your tin then dust with flour, shaking the tin from side to side to coat the sides and form a non-stick layer.

Ingredients

  • 140g light brown sugar
  • 100g unsalted butter, softened
  • 2 large eggs
  • 2 very ripe bananas
  • 50g whole milk yoghurt
  • 140g plain flour

Banana Topping

  • 1 banana
  • 1/2 lemon, juiced
  • 1 tsp light brown sugar

Larder

  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger

Suitable for

  • Vegetarians