Ingredients:

  • 2 cups(250g) Plain flour
  • ¾ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 and ½ teaspoon Ground cinnamon
  • ½ cup, packed (100g) Brown sugar
  • ¼ cup (50g) Caster sugar
  • 4 Tablespoons (60g) Soft butter
  • 2 Eggs
  • 1 and ½cups (350g) Mashed banana (about 3 bananas)
  • 1/3 cup (80g) Plain yogurt
  • 1 teaspoon Vanilla essence
  • ½ Lemon
  • 1 tablespoon Icing sugar for dusting

Method:

  1. Preheat the oven to 170C fan bake.
  2. Sift flour, baking soda, salt and cinnamon into a medium bowl. Set aside.
  3. Peel the bananas and place in a food processor to mash.
  4. Juice the lemon and reserve 1 teaspoon of juice.
  5. Weigh the butter up in a large bowl and add brown sugar and caster sugar. Beat with a hand mixer until well combined.
  6. Add the eggs one at a time and beat well after each addition.
  7. Add mashed banana, yogurt, vanilla essence and lemon juice and beat until well combined.
  8. Slowly add the dry ingredients and mix in on low speed just until combined. The batter will be thick.
  9. Spoon the batter into the mini loaf tins and divide evenly between the 12 holes.
  10. Place the mini loaf tins on a baking tray and bake for ca. 20 minutes or until firm to the touch.
  11. Cool as long as possible in the tins, then carefully take the mini loaves out with a palette knife.
  12. Dust with icing sugar when cold.

Feel free to use a muffin tin or add chocolate chips to the batch!

Serve with a little bit of butter.
Adapted from: https://sallysbakingaddiction.com/cinnamon-swirl-banana-bread/

Equipment

  • Cutting board and knife for butter
  • Scale
  • 1 large bowl
  • 1 medium bowl
  • Hand mixer
  • Sieve
  • Bowl for rubbish
  • Juicer
  • Spoon and cup
  • measures
  • Baking tray
  • Fork/stick blender
  • Food processor
  • Mini loaf tins

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