Yoghurt Banana Bread
Over the past couple of years, Soph and I have become wary of how much waste our society produces. What hurts incredibly is all the food waste. In our home, we try our very best to not throw away food. Every couple of days we’ll browse through our fridge and cupboards to sift out anything that is in need of being used up sooner rather than later. This way of thinking coupled with a need for a snack we could easily take in the car, is how we ended up with this delicious yoghurt banana bread recipe.
In addition, it is also a lot of fun to get the kids involved. They can peel, mash and mix and, once they are a little older, also help measure all the ingredients.
makes 1 loaf.
- about 3 small over-ripe bananas
- 1 1/2 cups spelt flour
- 1 cup oats
- 2 tsp baking powder
- 2 tbsp demera sugar
- pinch of salt
- 2 large eggs
- 1 cup full-fat yoghurt
- 1/2 cup natural flavoured oil
- handfuls of dried fruits (optional)
- Peel the bananas and mash them up with a fork.
- Preheat the oven to 170 degrees Celsius (fan assisted oven 150 degrees Celsius)
- Put all the dry ingredients into a bowl and mix.
- Put a little hole in the middle and add the mashed banana, yoghurt, eggs and oil.
- With a wooden spoon, mix all the ingredients until well combined. The dough will be quite sticky.
- Line a bread tin (400g) with baking paper.
- Put the bread in the oven for around 60-75 minutes. The time the bread needs in the oven very much depends on your dough’s consistency, which depends a lot on the specific flower and bananas used.
- Take out of the oven, stand for 5 minutes, then tip the banana bread out onto a rack and leave to cool.
We would love to see your creations. Just post them on Instagram with #thevitalsisterscreations