By Raising Children Network
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This delicious banana bread has the goodness of yoghurt and wholemeal flour and keeps for several days.

Wholemeal banana and yoghurt bread
 

Makes one loaf

115 gm butter, softened
60 gm brown sugar
2 eggs
3 medium ripe bananas
200 gm vanilla yoghurt
250 gm wholemeal self-raising flour
1 tsp mixed spice

  1. Preheat the oven to 180°C. Grease and line an 11 cm x 21 cm loaf tin with baking paper.
  2. Using an electric beater, cream the butter or honey until light. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, mash the bananas and stir in the yoghurt. Fold through egg mixture. Fold flour and mixed spice into mixture.
  4. Spoon into prepared tin and bake for 50-60 minutes, or until a skewer inserted comes out clean.
  5. Remove from oven. Allow to cool in the tin for 5 minutes before turning out onto a wire rack.

Tip: keep your bread in an airtight container, and it should stay fresh for 3-4 days.

Kids love this banana bread for breakfast, toasted and topped with a scrape of their favourite spread.
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  • Last Updated 12-06-2014
  • Last Reviewed 12-06-2014