Banana Bread
My go-to banana bread for the last few years! Once I made this, I never looked for another recipe.
If you’re wondering why banana breads varies so much, it’s because bananas as an ingredient can vary so much! A ripe banana will be firm and sweet. An overripe, brown and soft banana will have more liquid and will be sweeter. Use frozen bananas and they will have a much larger water content. My advice - if your bananas aren’t the almost rotting on the bench, black and mushy type (the best type for baking), add a little extra yoghurt to the batter. It will help make the bread (cake, really) moist and light.
Banana Bread
INGREDIENTS
1 1/2 cups plain flour
1 teaspoon bicarb soda
1/4 teaspoon cinnamon
Pinch sea salt
1/2 cup caster sugar
2 eggs
1/3 cup olive oil
1/2 cup natural Greek yoghurt
2 large overripe bananas, mashed
1 teaspoon vanilla paste
1/2 cup dark choc chips (or chopped nuts)
DIRECTIONS
Preheat the oven to 180C. Line a loaf tin with baking paper.
Place all the dry ingredients in a large bowl and mix well. Place all the wet ingredients in a medium bowl and mix well, making sure the banana doesn't have any really large chunks. Mix the wet ingredients into the dry ingredients, then fold in the choc chips.
Pour mix into the lined tin, and bake for 1 hour, or until a skewer comes out clean.
Allow to cool slightly before removing from tin.
