120 min
Lactose free

Adding yogurt to this Chiquita banana loaf gives a rich, creamy consistency. Perfect for a Saturday afternoon bake!

1 3
Preheat the oven to 180ºC/350ºF/gas 4 and grease and line a 1 lb / 450g loaf tin with baking parchment.
1 lb / 450g
Chiquita banana yogurt loaf
2 3
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.
Chiquita banana yogurt loaf
3 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.
Chiquita banana yogurt loaf
2 persons
Chiquita banana yoghurt loaf
Nutritional values per person
290 kcal