Chiquita banana yogurt loaf

Chiquita banana yoghurt loaf
Chiquita banana yoghurt loaf
Dessert
120 min
Normal
Lactose free
Vegetarian
1
Preheat the oven to 180ºC/350ºF/gas 4 and grease and line a 1 lb / 450g loaf tin with baking parchment.
2
Slice one of the Chiquita bananas in half lengthways, and reserve one half for the top of the cake. Mash the rest of the Chiquita bananas in a mixing bowl, then add the vegetable oil, demerara sugar, vanilla, eggs and yogurt. Beat using an electric whisk for 2 minutes, until smooth.

In a separate bowl, combine the wholemeal flour, baking powder and salt.

Stir the dry ingredients into the wet by hand until just combined, then pour into the lined loaf tin. Smooth over the top with a palette knife or spatula, then place the reserved Chiquita banana half down the middle.
3
Bake on the middle shelf of the preheated oven for 45 minutes, then remove and cover with foil to stop the top burning. Place back into the oven for 15 minutes, or until a skewer inserted into the loaf comes out clean.

TIP: If the Chiquita bananas are not ripe enough, place on a baking tray and into a preheated oven at 180ºC/350ºF/gas 4 for 15 minutes, or until they turn black. Leave to cool before incorporating into the recipe.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
for greasing butter
4 very ripe Chiquita bananas
2/3 cup vegetable oil
1 1/4 cups demerara sugar
1 tsp vanilla extract
2 eggs
1/3 cup plain yogurt
1 1/2 cups wholemeal flour
2 tsp baking powder
1 pinch fine sea salt
Nutritional values per person
290 kcal
Calories
14.3g
Fat
1.6g
Saturates
38.3g
Carbohydrate
21.9g
Sugars
2.8g
Fiber
4.0g
Protein
0.2g
Salt
Chiquita banana yoghurt loaf
Nutritional values per person
290 kcal
Calories
14.3g
Fat
1.6g
Saturates
38.3g
Carbohydrate
21.9g
Sugars
2.8g
Fiber
4.0g
Protein
0.2g
Salt

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