Prepare Ahead
Will keep for up to 1 week in an airtight container.
Instructions
-
1
Preheat the oven to 180°C (350°F/Gas 4). Sift the flour and baking powder together into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.
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2
Mash the bananas with a fork, then add to the flour with the yogurt, eggs, and walnuts. Beat with a wooden spoon until well combined. Spoon into a greased and lined 2lb loaf tin, level the top, then make a slight dip in the centre.
-
3
Bake for 1–11/4 hours, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to cool completely.
Ingredients
- 250g self-raising flour
- ½ tsp baking powder
- 85g butter , extra for greasing
- 150g light muscovado sugar
- 3 bananas , ripe
- 100ml plain yoghurt
- 2 eggs
- 85g walnuts , chopped
Serves 10
Total time required 1 hr 45 mins
- Preparation time: 15 mins
- Cooking time: 1 hr 30 mins