This recipe is a fantastic solution to using up the overripe bananas in your fruit bowl. Packed full of flavour, this banana loaf by Susie Dent shared in support of Hospice UK, is a bake you’ll find yourself coming back to again and again.
- Preheat the oven to 190 degrees Centigrade.
- Beat the butter and sugar together until creamy. Then slowly beat in the egg.
- In another bowl, gently mix together the bananas and the yoghurt, but don’t over-stir.
- In a third bowl, mix the two flours and baking powder together.
- Add the dry ingredients and the banana mixture alternately to the butter and sugar mix. Combine well but again don’t over-stir.
- Spoon the mixture into a greased loaf pan.
- Bake at 190 degrees Centigrade for 50 minutes or until golden brown. Test with a skewer to check the middle is baked.
- Best served warm, and then stored in a fridge, although it shouldn’t last long!
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To view Susie’s original recipe, click here
- 100g unsalted butter, softened
- 100g brown sugar
- 1 egg
- 200g plain flour
- 100g self-raising flour
- 1 teaspoon baking powder
- 2 large, or 3 small, mashed ripe bananas
- 50ml (one small tub) of plain yoghurt (I sometimes add more yoghurt if I want a slightly denser cake)