Banana Bread Recipe

2/3 cup, very firmly packed

Serves about 10.

We use a 250ml measuring cup for all of our recipes.

160g (1 1/3 cups) walnut or pecan pieces

85g butter, melted and allowed to cool until lukewarm (if using unsalted butter, add 1/8 teaspoon fine table salt)

300g (2 cups) plain flour

3/4 teaspoon bicarbonate of soda

168g (3/4 cup) caster sugar

390g (1 1/2 cups) mashed very ripe banana

2 large eggs (we use eggs with a minimum weight of 59g)

1 teaspoon vanilla extract

90g (1/3 cup) natural yoghurt (we use a yoghurt with about 3 percent fat)

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Place walnuts/pecans on a baking tray and bake for about 3 minutes, until fragrant. Set aside to cool to room temperature.

1 1/2 litre capacity loaf pan and line the base and sides of the pan with baking paper. We use a pan that is about 20cm long,

10cm wide (base measurements) and 6 1/2cm high.

Stir flour, bicarbonate of soda and sugar together in a large bowl.

In a medium bowl, stir or whisk together mashed banana, eggs, vanilla, yoghurt and melted butter. © exclusivelyfood.com.au