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 1 loaf

115 gm butter, softened
115 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 and sugar 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 13-12-2009
  • Last Reviewed 12-10-2009