Banana Yoghurt Bread


  • 2 to 3 very ripe bananas, peeled
  • 75g melted butter
  • 100g (about 4 dollops) of Greek yoghurt
  • ½ cup skim milk
  • ¾ cup (raw caster) sugar (½ cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • ginger and/or cinnamon to taste
  • 1¾ cups of all-purpose (wholemeal) flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch of salt


  1. Preheat oven to 180°C (or 165°C fan-forced), and butter a 4x8-inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  3. Thoroughly mix flour, baking powder, baking soda and a pinch of salt.
  4. Mix in the sugar, greek yoghurt, beaten egg, and vanilla extract. Mix in 1 cup of flour. Add milk to mixture. Add rest of flour.
  5. Pour the batter into your prepared loaf pan. Bake for 45 minutes to 1 hour at 165°C, or until a tester inserted into the centre comes out clean.
  6. Remove from oven and cool completely on a rack. Remove the banana bread from the pan.