You can also bake as a loaf (like I did in the photo) but because the batter is quite liquidy it will take a while and I would recommend to keep checking it with a skewer. It will also be a very doughy banana bread so don’t stress if you think it looks raw.
INGREDIENT
3 large ripe bananas
1/2 cup yoghurt
1 egg
1/2 cup sugar
1 tsp vanilla
1 1/2 cups plain flour
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
METHOD
1 Preheat oven to 180C. Mash the bananas and combine with, yoghurt, sugar, egg and vanilla extract.
2 Add in the flour, baking soda, cinnamon, and salt.
3 (optional) Cover the bowl with a towel and allow the batter to rest for 15 minutes.
4 Using a brush and some vegetable oil, grease the sides of the cases of the mini muffin tray or loaf tin.
5 Fill with batter and bake, about 15/20 mins for a muffin tin 35 mins for a loaf. For the loaf check with a skewer, it should come out with a slight bit of batter on the tip as the loaf will continue to cook inside once you remove it from the oven.
