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Yoghurt Banana Bread

Banana and Yoghurt Bread

Banana and Yoghurt Bread Banana and Yoghurt Bread

Waking up to the soothing pitter-patter of rain is the perfect way to start Sundays in winter.
It sets the mood for lounging in your pyjamas all day; it’s soothing, idyllic and rejuvenating.

This type of day calls for a special breakfast. Yes, special… but easy and unfussy.
So that the rest of the morning can be spent lingering and savouring the nothingness.

I saved this yoghurt banana bread recipe for one of these special Sundays; I love the simplicity and the little extra that comes with the addition of yoghurt in the bread.
Special doesn’t have to mean complicated…

Banana and Yoghurt Bread

Banana and Yoghurt Bread

With a hot cup of tea, this banana bread is comfort food on a grey drizzly January morning.
I’ve made a lot of banana bread in my lifetime, with nuts, with matcha, with cherries, some fluffy and some spiced.

This one is undoubtedly simpler than most but it’s probably my favourite; it’s moist, tastes like bananas and butter, and smells delicious too.
Butter and yoghurt rounds out the sweetness in this banana bread perfectly, making a truly delicious slice with your favourite cup of tea.

It enhances the luxury of lazy days; good music too and maybe we’ll bake a second loaf for the rest of the week, this one to savour on busy weekday mornings.

Banana and Yoghurt Bread Banana and Yoghurt Bread

Banana and Yoghurt Bread Banana and Yoghurt Bread

Yoghurt Banana Bread
A classic buttery and moist banana cake
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INGREDIENTS
  1. 1 tablespoon ground flax + 3 tablespoons water
  2. 1 cup all-purpose flour
  3. 1/2 cup whole-wheat flour
  4. 1/2 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 1/2 cup or 4 oz. butter, softened
  8. 3/4 cup turbinado or regular sugar
  9. 1 tablespoon vanilla extract
  10. 2 very ripe bananas, mashed
  11. 1/2 cup plant-milk yoghurt (I used coconut milk yoghurt)
DIRECTIONS
  1. Preheat oven to 350 degrees f., and butter a loaf pan
  2. Mix ground flax seed and water in a small cup or bowl, set aside and let mixture thicken, for at least 5 minutes
  3. In a large bowl, sift flours and add baking powder, baking soda and salt
  4. Cream butter in a mixing bowl until pale, add sugar and cream again until mixture is light and fluffy
  5. Add flax mixture and vanilla and beat well to combine
  6. Add banana and yoghurt and mix well
  7. Pour the mixture into the dry ingredients (flour mixture) and mix to incorporate
  8. Pour batter into the prepared loaf pan, and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 45 to 50 minutes.
  9. Cool in pan on a wire rack for 5 - 10 minutes, remove from pan and allow cake to cool completely before serving
  10. Enjoy!
NOTES
  1. Tip: For butter, I use 'Earth Balance Soy-Free Spread'
Adapted from Serious Eats / Dorie Greenspan
the Whinery by Elsa Brobbey https://elsbro.com/blog/
Banana and Yoghurt Bread

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