Banana Bread

"Banana Bread is the best of both worlds. Soft and moist like a cake but sliceable and totally acceptable to eat for breakfast. Packed full of protein and bananas! Ensuring The Perfect Banana Bread Make sure you add the amount of ‘fat’ specified. I use a combination of butter and oil as I like the buttery flavour while the oil give extra moisture. I cut down on some of the fat content and upped the protein with the addition of Greek yoghurt. I find Greek yoghurt gives such a lovely flavour to baked goods. Over-ripe bananas are KEY! I’m talking nearly completely black skins. These provide the flavour and the sweetness to the banana bread. I use brown sugar for added moisture and texture. Plus the slight caramel flavour compliments banana beautifully. I chose to use wholemeal flour as I like the taste and texture but you can use regular white flour instead. I would also suggest using a high grade or bread flour for the higher protein content so make this more bread like rather than cake like. Don’t skimp on the cinnamon. This is personal taste but for me, there needs to be a lot of cinnamon."

Preparation Time15 min

Cooking Time50 min

Cooking Vessel Size9x5 Loaf Pan