Ingredients Jump to Instructions ↓

  1. We like to serve this banana bread warm, fresh from the oven or reheated in a toaster or microwave, with butter.

  2. 2/3 cup, very firmly packed

  3. Serves about 10.

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

  5. 160g (1 1/3 cups) walnut or pecan pieces

  6. 85g butter, melted and allowed to cool until lukewarm (if using unsalted butter, add 1/8 teaspoon fine table salt)

  7. 300g (2 cups) plain flour

  8. 3/4 teaspoon bicarbonate of soda

  9. 168g (3/4 cup) caster sugar

  10. 390g (1 1/2 cups) mashed very ripe banana

  11. 2 large eggs (we use eggs with a minimum weight of 59g)

  12. 1 teaspoon vanilla extract

  13. 90g (1/3 cup) natural yoghurt (we use a yoghurt with about 3 percent fat)

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

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

  16. 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,

  17. 10cm wide (base measurements) and 6 1/2cm high.

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

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


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