My girls asked me to bake them something with bananas after we got back from the USA. I looked at my pantry and found a pack of walnuts sitting there calling out my name. Grabbed the 3 over ripe and neglected bananas sitting sadly on the counter-top, then off to my tiny kitchen.
I usually stock some yoghurt in my fridge as a quick breakfast or snack. So why not add some in my bake to keep it nice and moist?! Happily, I opened up my fridge door but to my dismay, I’m out of plain or greek yoghurt! What I had left were nata de coco, aloe vera, and blueberry yoghurt. It was a no brainer to grab the blueberry, since blueberries and bananas usually go well together.
The house smelled so heavenly as the loaf cake was baking in the oven. My girls kept asking if it was ready, and if they can sneak a little bite. The blueberry yogurt flavoured the cake very subtly, not over powering the fragrance of the bananas. The cake turned out moist and light, with lovely walnut for a little crunch. This recipe turned out to be one of the best banana loaf cake I’ve made! Another super simple one bowl, mixer-free recipe for the win!
- 3 over ripe bananas, mashed
- 1 1/2 cup (192g) plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1/4 tsp ground nutmeg
- 1/2 cup (75g) coconut sugar
- 2 large eggs, room temp
- 1/4 tsp salt
- 1/2 cup blueberry yogurt (or subtitute sour cream / greek yogurt)
- 1/2 cup walnuts, chopped
- 1 tsp vanilla extract
- 1/2 cup melted butter (or coconut oil)
- Preheat oven to 175C.
- In a mixing bowl, mash bananas.
- Mix in yogurt, eggs, vanilli extract, and melted butter.
- Stir in salt & sugar.
- Then sift in flour, baking soda, baking powder, cinnamon, and nutmeg.
- Mix until just combined.
- Fold in chopped walnuts.
- Bake 50-60 minutes or until skewer inserted comes out clean.
- Allow to cool in pan for 10 minutes before unmoulding to cool completely on a cooling rack.