serves
8-10
prep
15 minutes
cook
1 hour
difficulty
Mid
serves
8-10
people
preparation
15
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
- 3 large ripe bananas, top and tailed, rinsed and pureed until creamy
- 2½ cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup oil
- 1 cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup yoghurt
- Flaked almonds or desiccated coconut to finish
Instructions
- Preheat oven to 180C and grease a 6 cup capacity loaf tin.
- Whisk the dry ingredients except for the sugar in a large bowl and set aside.
- Beat oil and sugar for 1 minute until combined. Gradually add eggs, vanilla and banana purée, scraping down the bowl between each egg addition, if required.
- Beating on low, gradually add the dry flour mix with the yoghurt until incorporated.
- Pour into the loaf tin and sprinkle with flaked almonds or desiccated coconut. Bake for 45-50 mins, covering the loaf with foil if the tops are starting to burn. The loaf is ready when a skewer inserted into the centre comes out clean.
- Remove the loaf from the oven and cool on a wire rack.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
