banana strawberry yoghurt loaf

This was a "I need to use stuff up before they go completely out of date" loaf. A bit of an experiment so not completely successful.

This loaf was delicious fresh from the oven. Although I don't think the strawberry flavour in the yoghurt contributed much, the roasted strawberries on the top were delicious. Roasting strawberries most definitely enhances their sweet flavour (believe the hype folks!) and they made what's usually a plain banana loaf look very pretty.

However the loaf went really soggy the following day. I'm pretty sure it was cool before I closed it in a tin, but it went really sticky and heavy in texture (too much moisture from the yoghurt and strawberries perhaps?)

I also seem to struggle with yoghurt in cakes. I can pretty much guarantee that whenever I use it, it makes my cake sink about half an hour after coming out the oven, despite knowing that my cake is fully baked. Is it to do with the heavier texture they create? I have no idea. Oddly, this doesn't seem to happen when I use it in muffins.

Banana strawberry yoghurt loaf

Adapted from this recipe I used last year.

120ml sunflower oil

225g light muscovado sugar

3.5 (ish) medium eggs (I didn't have 3 large eggs)

225g self raising flour

1 teaspoon ground cinnamon

2 brown bananas

125ml tub of strawberry yoghurt

50-75g strawberries, sliced finely and given a light coating in flour.

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 pour half of the mixture into the prepared tin. Arrange a layer of strawberry slices on top and pour the rest of the mixture on top. Arrange the remaining strawberry slices into a pretty pattern on top before baking on the middle shelf of the oven

Bake for roughly 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). Leave in the tin to cool then turn out onto a wire rack to cool completely.