I have a trusty banana bread recipe that I always make when the bananas in the fruit bowl start to turn (which seems to happen a lot in our house, rather conveniently for my late night baking habit). Tonight however my plans were thwarted by the fact that we had no butter and no self raising flour. Never one to be put off by a baking challenge (as long as it doesn’t involve icing) I took a look online and found this recipe for a no butter banana bread. I’ve anglicised the measurements and made a couple of amendments.
225g (8oz) caster sugar
120ml oil (I used sunflower but any cooking oil should work ok)
3 mashed ripe bananas
2 large eggs
120ml natural yoghurt (or sour cream or greek yoghurt)
1.5 tsp vanilla extract
225g (8oz) plain flour
1.5 tsp bicarbonate of soda
1.5 tsp cinnamon
Pre-heat the oven to 180°C. Grease and base line a loaf tin.
Whisk together the oil and sugar until smooth. Add the eggs, banana, yoghurt and vanilla extract and beat.
Fold in the flour, bicarbonate of soda and cinnamon until just mixed. Pour into the tin and bake for 40-50 minutes. Test with a skewer inserted into the middle – it should come out clean.
Leave to rest in the tin for a few minutes and then carefully remove from the tin and leave to cool on a wire rack.