A soft, moist banana loaf with raw sugar, yoghurt and a little cinnamon. Add chocolate chips if you like, and give it time to cool before slicing.
Ingredients
Method
- Heat oven to 165°C fan-forced. Grease and preferably line a loaf tin.
- Mash bananas. Whisk in melted butter and raw sugar, then add eggs, vanilla and yoghurt.
- Combine flour, bicarbonate of soda, baking powder, salt and cinnamon separately. Fold into the wet mixture only until the flour disappears. Do not use electric beaters once flour is added.
- Transfer to the loaf tin and add chocolate chips if using.
- Bake for about 50–65 minutes. If the top browns before the centre is ready, cover loosely with foil. A skewer through the deepest centre should have moist crumbs or come out damp-clean, with no raw batter.
- Rest in the tin for about 10 minutes, loosen the edges with a thin knife, turn out and cool upright on a rack for at least 30–45 minutes before slicing.
Notes
This loaf browned well and stayed moist. Do not chase a bone-dry skewer; check that there is no raw batter in the centre.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
