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Banana Bread / Loaf

GLUTEN FREE version successfully tested: Gluten free flour can be substituted for a gluten free loaf. Choose a mix that has xanthan gum in the ingredient list, which helps with the structure.

Ingredients

  • 2 ripe large bananas mashed
  • 200 ml yoghurt plain or vanilla
  • ½ cup sugar white or brown
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups plain flour*
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup walnuts chopped & lightly oven roasted
  • ½ cup olive oil

Instructions

  1. Preheat oven to 170C and line a loaf tin with baking paper.
  2. Toast off the walnuts on a baking tray in the oven for 5mins.
  3. In a blender, blitz together the banana, yoghurt and sugar.
  4. Add eggs and vanilla, blitz to combine.
  5. Sift together the flour, baking soda and salt into a large mixing bowl. Add the banana mixture and stir until smooth.
  6. Gently fold through the olive oil and walnuts.
  7. Bake for approx 1hr, testing with a toothpick after 45mins. If batter sticks to the toothpick, inserted into the centre of the loaf, bake a further 5 mins and test again until toothpick comes out clean.
  8. Rest the cake in the tin for 10 mins, then turn out onto a cake rack to cool.

  9. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.