Banana Bread


Prep Time: 10 minutes / Cook Time: 55 minutes

  • 3 medium overripe bananas
  • 2 eggs
  • 70ml olive oil or vegetable oil
  • 80ml honey
  • 80ml low-fat plain yoghurt (Fage 0% fat free Greek yoghurt is best)
  • 1 tsp vanilla extract
  • Lemon zest (1 whole unwaxed lemon)
  • 2 tbsp lemon juice
  • 150g stoneground whole wheat flour
  • 1 pinch of salt
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 50g pecan nuts
  • Preheat the oven to 160°C. Either grease a baking tin (loaf tin) with olive oil or line it with baking paper.
  • Peel the bananas and then mash them in a large mixing bowl until fairly smooth (easy to do with a fork). 
  • Grate the lemon rind to make lemon zest.
  • Then add the eggs, olive oil, honey, yoghurt, vanilla extract, lemon zest and lemon juice and stir until everything is smoothly combined.
  • Next sift in the flour, cinnamon, baking powder, and mix it all up. 
  • Then roughly chop up the pecan nuts, add them into the mix, and stir gently until combined.
  • Then pour the batter into your prepped baking tin. 
  • Optional: you can place thin slices of banana on top of the batter and sprinkle with chia seeds for a more aesthetic or photogenic loaf of banana bread. 
  • Place the tin in the preheated oven and bake the banana bread for 50 – 55 minutes. 
  • Once ready, leave the loaf to cool completely in the baking tin before turning it out onto a plate and slicing.
  • Suggestion: it tastes great when toasted and slathered with peanut butter and honey.

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