I have not made a banana loaf in a long time, which is ironic because these days there is almost always a bunch of bananas in my fruit basket. They are a favourite of my daughter and something I know she will always eat – so I like to have them around as my go-to for those teething and/or fussy days when she refuses all other food. Needless to say the bananas are not usually around long enough to become overripe! But if you do happen to find yourself in this situation then this recipe is a delicious way to use up those extra bananas.
BANANA, MACADAMIA AND YOGHURT LOAF
- 2 cups flour
- 1 tsp baking powder
- 1 tsp bicarb
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 150g macadamia nuts, roughly chopped
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 250g peeled ripe bananas, mashed
- 175g plain yoghurt
- 125g butter, melted
1.) Preheat your oven to 180ºC. Line the base of a 26cm x 12cm loaf tin with baking paper and grease well.
2.) Sift the flour, baking powder, bicarb, cinnamon and ginger into a bowl. Add the macadamia nuts and mix.
3.) Place the brown sugar and eggs in a separate bowl and beat for a minute or two on high speed until combined and pale.
4.) Add the vanilla extract, banana, plain yoghurt and melted butter to the egg mixture and beat until combined.
5.) Add the dry ingredients and mix again until everything is just combined.
6.) Scrape the batter into your prepared loaf tin and smooth the top. Pop in the oven and bake for 1 hour or until an inserted skewer comes out clean.
7.) Allow the loaf to cool in the pan before removing. Slice and serve or for even better flavour leave overnight before serving.
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