Banana Bread

Ingredients

• 2 cups self-raising flour (300 g)

• 1 cup caster sugar (220 g)

• ¼ tsp bicarbonate of soda (baking soda)

• 1 cup mashed ripe banana (about 2 large bananas / 230 g)

• 2 large eggs

• 125 g unsalted butter, softened

• 1 tsp vanilla essence

• ⅓ cup natural yoghurt (80 ml)

• 1 cup pitted dates, chopped (150 g; can substitute sultanas)

• 1 cup walnuts, chopped (100 g)

• ½ cup boiling water (for soaking dates)

• 1 tbsp flour (for coating fruit and nuts)

Method

1. Preheat your oven to 160°C fan-forced (180°C conventional). Lightly grease and flour a loaf tin (approx. 22 x 12 cm).

2. Place chopped dates in a small bowl with bicarbonate of soda and pour over boiling water. Let soak for 20 minutes, then drain thoroughly. Toss in ½ tablespoon of the flour to lightly coat.

3. Toss the walnuts in the remaining ½ tablespoon of flour to prevent them sinking. Set aside.

4. In a large mixing bowl, cream the butter and sugar with electric beaters until pale and fluffy.

5. Add eggs one at a time, beating well after each. Mix in mashed banana, yoghurt, and vanilla essence until combined.

6. Sift in the self-raising flour and gently fold through with a spatula—don’t overmix.

7. Fold in the floured dates and walnuts.

8. Pour batter into prepared tin and smooth the top.

9. Bake for 45 minutes, or until golden and a skewer inserted in the centre comes out clean.

10. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Ingredients

• 1 1/2 cups wholemeal flour

• 1 tsp baking powder

• ¼ tsp bicarbonate of soda (baking soda)

• ½ tsp cinnamon

• ¼ tsp sea salt

• 1 cup mashed ripe banana (about 2 large bananas / 230 g)

• 120 g Greek yoghurt (or plain natural yoghurt)

• 60 ml olive oil

• 2 large eggs

• 2 tbsp honey (or maple syrup)

• 1 tsp vanilla essence

• ⅓ cup natural yoghurt (80 ml)

Method

1. Preheat your oven to 160°C (fan-forced) and line a 20 cm loaf tin with baking paper.

2. In a large bowl, mash the bananas. Add eggs, olive oil, honey, vanilla, and yoghurt. Whisk until smooth.

3. In a separate bowl, mix together the wholemeal flour, baking powder, baking soda, cinnamon, and salt.

4. Add the dry ingredients to the wet and stir until just combined—don’t overmix.

5. Pour into the prepared tin and smooth the top.

6. Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.

7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.