banana bread

Banana Bread

I love the texture and taste of this Banana Bread recipe. I have reduced the amount of butter and sugar to make it a “healthier” banana bread. This bread freezes well so I cut them into thick slices and freeze them so that I can have one slice at the time. No guilt.


  • 250 gm self raising flour
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 100 gm melted butter
  • 110 gm brown sugar
  • 2 eggs
  • 75gm yogurt
  • 2 cups of bananas (about 4 bananas)
  • Few drops of vanilla essence
  • 50 gm almonds (or walnuts or pecans)


  1. Grease a 22×12 cm loaf tin and line with baking paper. Pre-heat oven to 180°C.
  2. Mix flour with salt and ground cinnamon.
  3. Mash bananas. Set aside.
  4. Beat melted butter with brown sugar until creamy.
  5. Add eggs (1 at a time) and continue beating.
  6. Beat in mashed banana, yogurt and vanilla essence.
  7. Turn beater to low setting, add flour mixture and mix till evenly combined.
  8. Scoop into the loaf tin and smooth the top with a spatula. Sprinkle almond flakes over the top.
  9. Bake in a 180°C oven (use lowest shelf) for 60 minutes. Cover with foil mid-way through baking to prevent burning the top of the bread.
  10. Remove from oven when cooked (use skewer to test) and place the loaf tin on a rack to cool completely.
  11. Any leftovers may be frozen – slice and wrap with greaseproof paper. Store in freezer. Re-heat using a microwave oven or toaster.

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