Brilliant Banana Bread

I say brilliant because it’s been so long since I made a cake, it made me feel good just to put it in the oven. Eating it was a bonus! I’m just working on getting my mojo back in the kitchen. This is easy and a great way to use up over ripe bananas. I’m a fan of the cup system, I prefer to use the American measure for ingredients because it’s so much easier than weighing everything out.


3 large ripe bananas

2 large eggs

3/4 cup dark brown sugar

1/2 cup butter or margarine

1/3 cup plain yogurt

2 cups plain flour

pinch salt

teaspoon cinnamon

teaspoon baking powder

teaspoon vanilla extract

  1. Set the oven to 180 degrees Centigrade or 350 Fahrenheit and prepare a loaf pan, I used one that was 30cm x 10cm
  2. Put all the dry ingredients in a large bowl, plain flour, baking powder, salt and cinnamon.
  3. In another bowl beat the butter and brown sugar together until smooth and creamy in texture. I don’t have a mixer so I do this by hand with a fork. Same result!
  4. Add the eggs one at a time and mix, add the yogurt and the mashed bananas and vanilla extract. I used a hand blender at this stage, just to get rid of all the lumps and make a good smooth batter.
  5. Slowly add the dry ingredients to the wet eggs and banana mix. Don’t don’t over beat the mix but make sure it is all mixed together.
  6. Bake in the centre of the oven for one hour but check it regularly and make sure it doesn’t over brown. Insert a clean skewer and if it comes out clean then it’s done.
  7. Let it cool on a wire rack. You can put some slices into a container in the freezer.

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