Ingredients

The following ingredients have 15 Servings
  • 200 g plain flour
  • 100 g wholemeal flour
  • 1 tsp bicarbonate of soda
  • ½. tsp salt
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 125 g castor sugar
  • 4 medium sized fairly ripe bananas
  • 250 g no fat Greek yogurt (or natural yogurt)
  • 2 medium eggs
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract

Instruction

  • Preheat oven to 180C/350F and grease a loaf tin. I usually just spray a couple of times with low cal cooking spray and spread that around with a piece of kitchen towel.
  • Sift all of the dry ingredients, the 2 types of flours, bicarbonate of soda, salt, baking powder, cinnamon and sugar into a large mixing bowl, or stand mixer bowl.
  • In a separate pyrex bowl, add the wet ingredients by mashing the bananas first with a potato masher or fork, then add the yogurt, eggs, oil and vanilla extract. Mix together.
  • Pour the wet ingredients into the larger bowl with the dry ingredients. Fold all of the ingredients together either using the stand mixer paddle attachment or a spatula.
  • Pour cake mixture into loaf tin and bake for 45 minutes until well risen and golden brown.
  • Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
  • Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
  • Once completely cooled either store in the fridge or slice into 15 slices and freeze.