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Preheat the oven to 180°C. Grease and line a medium-sized loaf tin with baking paper.
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.
Mash up the bananas on a chopping board using a fork then tip them into the mixing bowl along with the yoghurt.
Sift the flour, baking powder and spices into the wet ingredients and fold gently until just combined.
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.
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.