Banana, oat and yoghurt bread

This deliciously light and fluffy banana, oat and yoghurt bread recipe is perfect served for morning or afternoon tea, accompanied with a hot cup of tea or coffee

  • 1 hr 15 mins cooking
  • Serves 10
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  • 125 gram butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 1 cup ripe banana, mashed
  • 1/2 cup Greek style yoghurt
  • 1 1/4 cup flour
  • 1 1/2 teaspoon baking soda
  • 1 cup rolled oats
  • 1/2 ripe yet firm banana
  • 1 tablespoon rolled oats for top


  • 1
    Preheat the oven to 160°C. Line a 25cm loaf pan with baking paper.
  • 2
    Place the butter and sugar into a mixing bowl and beat until light and fluffy. Add the vanilla and then the eggs, one at a time, beating well after each addition.
  • 3
    Mix in the mashed banana, yoghurt, combined flour and baking soda, and the oats.
  • 4
    Pour the batter into the prepared pan.
  • 5
    Slice the ½ banana lengthwise and arrange the slices over the surface of the loaf. Sprinkle with the tablespoon of oats.
  • 6
    Bake for 30 minutes and then increase the heat to 175°C and bake a further 30 minutes or until a skewer inserted into the loaf comes out clean. Cover with foil if the top starts to brown too much.
  • 7
    Allow to cool in the pan for 10 minutes before turning out onto a wire rack.
  • 8
    Once completely cold store in an airtight container.


  • For a variation, try adding chocolate chips, nuts or seeds. - PER SERVE: Energy: 305kcal, 1277kj Protein: 6g Fat: 12g Saturated fat: 7g Cholesterol: 69mg Carbohydrate: 43g Fibre: 2g Sodium: 433mg