Our banana bread loaf contains Greek yoghurt or gut-friendly kefir as well as olive oil and green banana flour for a healthy twist on an old favourite.
Looking for more banana bread recipes?
Our healthy banana olive oil loaf
Don't let bananas go to waste.
- 1 hr cooking
- Serves 8
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Ingredients
- ¾ cup (120g) green banana flour
- ½ cup (75g) plain flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon ground cardamom
- 1½ teaspoons ground ginger
- 1 teaspoon mixed spice
- pinch salt
- 2 large eggs
- 1 teaspoon vanilla bean paste
- ½ cup (125ml) olive oil
- ¾ cup (210g) kefir yoghurt or Greek-style yoghurt
- ⅔ cup (240g) honey
- 2 small bananas (260g), halved lengthways
Honey yoghurt
- ¾ cup (210g) kefir yoghurt or Greek-style yoghurt
- 1 tablespoon honey
- 1 teaspoon vanilla bean paste
Method
- 1Preheat oven to 160°C/325°F. Line base and sides of an 11cm x 30cm (4½in x 12in) (top measurement), 7.5cm (3in) deep loaf pan with baking paper.
- 2Combine flours, baking powder, bicarbonate of soda, spices and salt in a large bowl. Combine eggs, vanilla, oil, yoghurt and honey in a large jug. Add oil mixture to flour mixture and fold to combine. Pour batter into lined loaf pan; top with halved banana.
- 3Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Stand loaf in the pan for 5 minutes; transfer to a wire rack to cool slightly.
- 4Make honey yoghurt. Combine ingredients in a bowl.
- 5Serve slices of banana loaf with honey yoghurt.
Notes
To make the yoghurt thick enough to spread, wrap 1½ cups (420g) kefir yoghurt or Greek-style yoghurt in a double layer of muslin. Bring corners of muslin together; twist and squeeze yoghurt over the sink to remove the whey and form a firm ball. Transfer yoghurt to a bowl; stir in 2 tablespoons honey and 2 teaspoons vanilla bean paste.
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