Banana Bread

A staple of my childhood. This is a great recipe for using up over ripe bananas. If the timing doesn't work, you can always freeze the bananas and use them when you're ready to make some banana bread.

Banana bread recipe

Ingredients

Butter: 125 g, room temperature
Sugar, caster: 1 cup
Vanilla essence: 1 teaspoon
Eggs: 2
Self raising flour: 2 cups
Bi-carb of soda: 1/4 teaspoon
Banana (ripe): 1 cup, mashed
Natural yoghurt: 1/3 cup
Walnut: 1 cup, chopped
Dates: 1 cup (can be replaced with sultanas)

Method

Soak the dates in bi-carb soda and boiling water for 20 minutes. Drain well and coat in flour.
Coat walnuts lightly in flour.
Pre-heat oven to 160C fan forced, and lightly grease and flour a baking tin.
Cream butter and sugar until soft and fluffy. Continue to beat whilst adding eggs in one at a time.
Fold in the sifted dry ingredients, alternating with mashed banana and yoghurt.
Stir through walnuts and dates.
Add mixture to the baking tin and bake for 45 mins, until browned and a skewer comes out clean.