Name: Banana, oat and yoghurt bread
Cook time: 75 min
Total time: 75 min
Yield: 10
Ingredients: 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

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

Serves 10

Cook

1H 15M

Ingredients

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

Method

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

Note

Women's Weekly Food

Ingredients

Method

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