August 15, 2010

Yoghurt Berry Banana Bread

This bread is delicious toasted, and spread with butter. Or even just served warm.

1 1/2 cups self raising flour
3/4 cup plain flour
3/4 cup brown sugar, firmly packed
2 overripe bananas, peeled and mashed
200g (3/4 cup) low fat greek natural yoghurt
2 eggs, lightly whisked
60g butter, melted and cooled
200g fresh or frozen berries (I used frozen raspberries)

  1. Preheat oven to 180°C. Spray a 8.5 x 4.5 inch loaf pan with spray oil and line with baking paper.
  2. Sift flours together into a large bowl and add sugar.
  3. Whisk together banana, yoghurt, eggs and butter in a large jug until well combined. Add to flour mixture and stir until just combined.
  4. Gently fold in the berries
  5. Spoon the mixture into the prepared pan and smooth the surface.
  6. Bake in oven for 1 hr or until skewer inserted into the middle comes out clean.
  7. Set aside in the pan for 5 min to cool before turning onto a wire rack to cool completely. Cut into slices.
  8. Serve warm, or toasted, with butter.