Banana and yoghurt loaf

This week I felt like baking a different banana loaf to my usual go-to recipe. After discovering I didn't have enough bananas for other recipes in my baking books I consulted the queen of banana related bakes, Ros, The More Than Occasional Baker.

If you have sad looking bananas and have no idea what to do with them, visit her blog. She has loads of lovely banana related recipes. I decided to make the banana and yoghurt loaf, although there are definitely more I want to try out.

I had to tweak a couple of ingredients to suit what I had, but I was very impressed with this cake. Definitely a banana loaf to bake again. I love the smooth texture you get with adding yoghurt to a cake.

The only problem I encountered was that half of the cake had been eaten by the time I got round to photographing it! It's more of a compliment than a problem though.

Since I tweaked some ingredients I'll rewrite the recipe, although Ros' original can be found here.

Banana and yoghurt loaf

120ml sunflower oil
150g light muscovado sugar
75g light soft brown sugar
3 duck eggs
225g self raising flour
1 teaspoon of ground mixed spice
2 ripe bananas
150ml low fat natural yoghurt

Preheat the oven to 180C/Gas 4 and grease and line a 900g loaf tin. Pour the oil into a large bowl, add the sugar and whisk for a few minutes. Add the eggs one at a time, whisking as you go, then stir in the flour and mixed spice. Peel and mash the bananas in a separate bowl and add them to the mixture along with the yoghurt. Mix well with a spoon and then pour into the prepared tin.

Bake for 1 hour until well risen and golden (or check by sticking a skewer/knife into the centre of the cake. The cake is ready if the skewer comes out clean). I think my cake took an extra 10 minutes in the oven. Leave in the tin to cool then turn out onto a wire rack to cool completely.