banana bread - perfect to freeze for lunchboxes
I've tried so many recipes for banana bread and this is my favourite. You all seem to love it too. It is great for lunchboxes and can be frozen in slices.
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Cooking tools:
- Oven
- Loaf pan
- Parchment paper
- Mixing bowl
- Whisk
- Potato masher
- Kitchen scale
- Spatula
- Chef's knife
- Baking sheet
- Metal skewer
- Cooling rack
- Measuring cup
- Measuring spoon
- Cutting board
- Cake pan
- Aluminum foil
Ingredients
- 5-6 medium sized very ripe bananas – the skin should be pretty brown
- 150g (just under three quarters of a cup) rapeseed or mild olive oil (in the US rapeseed is sold as canola – see note above)
- 150g (three quarters of a cup) dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 75g (a third of a cup) plain full fat yoghurt
- 210g (1 and three quarter cups) wholewheat plain (all purpose) or wholewheat spelt flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon fine grain sea salt
Ready to cook this?
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