Summer berry banana bread
2 eggs, lightly whisked
1 cup caster sugar
⅓ cup canola oil
½ cup natural yoghurt
½ cup almonds
1 cup walnuts
2 tsp vanilla essence
3 large ripe bananas, mashed
1¾ cup plain flour
¼ teaspoon salt
1 tsp bicarbonate soda
1 tsp cinnamon
1 cup fresh (or frozen) mixed berries
- Preheat oven to 160°C and grease a large loaf pan.
- Beat eggs and sugar with beaters on medium speed for 10 minutes or until thick and pale. Reduce the speed to low and add oil slowly.
- Once combined, remove beaters and mix in yoghurt, almonds, walnuts, vanilla and bananas and mix to combine.
- In a separate bowl, sift flour, salt, bicarbonate soda and cinnamon together and combine into the wet mixture until well combined. Add berries; be careful not to over-mix as this will discolour the mixture. Pour mixture into prepared pan and bake for 60–70 minutes or until golden and cooked through.
Tip: If using fresh berries, wash just before using them to avoid mould growth from the extra moisture.
Leftovers: Grill any leftover slices of banana bread and top with ricotta and fresh berries for a delicious breakfast.
Variation: Remove the nuts for a smoother consistency.