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Banana, Date and Yogurt Loaf

A cut and come again cake that stays moist for 4 – 5 days if wrapped and kept in an airtight tin – if it’s not eaten by then!! When baking it is better to have very ripe bananas as these have a stronger flavour and make a moister loaf.

Total Time

1 hour 25 minutes

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Serves

Ingredients Method

A bit of this, a bit of that

50g pecan halves, reserve 8 and chop the remainder
85g chopped dates
115g light brown sugar
225g (8oz) plain flour
1 tbsp Baking Powder
½ tsp mixed spice
2 ripe bananas
115g butter, melted
2 medium eggs, beaten
1tsp Natural Vanilla Extract
200ml Onken Natural Set Yogurt

Made with Onken Natural Set

1kg

Step-by-step

1 Preheat oven to 180˚C/160˚C Fan/ Gas 4, grease and base line a 2lb loaf tin.
2 Combine the chopped pecan nuts, dates and sugar in a small bowl, set aside.
3 Peel the bananas and mash in a bowl.
4 In a large mixing bowl sift together the flour, baking powder and mixed spice, add the sugar mixture.
5 Melt the butter then lightly beat it together with the yogurt, egg and vanilla extract.
6 Add the yogurt mixture to the dry ingredients, beat well, then add the mashed bananas, carefully fold in, do not over mix.
7 Place the banana bread mixture into the loaf tin, decorate with remaining pecan halves and bake in the oven for 50 – 60 minutes.
8 Once cooked leave in tin for 5 minutes and then remove and place on a cooling rack.