This is one of my "old faithful" recipes! I have lost count of the times I

would have taken it for an afternoon tea offering....

It resurfaced this week when my Scottish genes insisted I buy a large bag of
bananas at a ridiculously cheap price! Of course they ripened too quickly
and I turned to my ever-reliable recipe to use up at least some of them.

This loaf may be buttered or served as is and it also freezes very well.
SO quick and easy to make! If preferred, white flour may be used.

YOGHURT WALNUT BANANA LOAF

2 tablespoons butter
1/2 cup castor sugar
1 free  range egg
2-3 ripe bananas, peeled and cut into chunks
1 3/4 cups wholemeal S.R. flour
1 teaspoon cinnamon or mixed spices
3 Tablespoons natural yoghurt
1/3 cup chopped walnuts

Prepare an orange loaf tin by lightly buttering sides and lining base with
baking paper.

Combine butter and sugar in a food processor, blend together.  Add egg and
banana, mix until smooth.

Add half the flour, spice, and half the yoghurt, mix in quickly. Add
remaining flour and yoghurt. Add walnuts and process very lightly to avoid
pulverising nuts.

Spoon into prepared loaf tin and smooth surface.  Bake in preheated 180oC
for 50-60 minutes. Remove from tin, cool on a wire rack.

Ann Creber (The Good Life on 3MDR - 97.1 FM, streaming on www.3mdr.com )

https://anncreberscollections.wordpress.com


Image: Yummly.com