I’m not sure where I originally sourced this recipe (but I remember it said low fat!), but it is perfect regatta food, breakfast (toasted in a frypan with butter), work snack, stick it in the freezer; just generally useful! I made this recently the night before Sail Paradise Regatta; we had some all the way through, either in our lunch box or for breakfast on the way out after briefing…. It lasted about a week in the fridge on the boat. And it is really moist and tasty.
I generally pack a banana every day in my work lunch kit, but there is inevitably a couple that go black. I throw them in the freezer and recycle them into this banana bread. At work I put it in the sandwich press and heat it up.
- 1 cup of fat free greek yoghurt
- 2 tablespoons of honey
- 2 eggs
- 1 cup SR flour
- 1 cup wholemeal SR flour
- 1/2 teaspoon bicarb soda
- 1.5 cups mashed banana (can be overripe – this is better!)
- 1 punnet of fresh raspberries (or blueberries) or they can be frozen
- Preheat oven to 160 degrees fan and line a loaf tin with baking paper
- Whisk yoghurt, honey and eggs in a bowl
- In a separate bowl, add flours, sugar and bicarb of soda. Make a well in the centre and pour in the yoghurt mixture, then fold through the banana. Then at the last, fold through the raspberries or blueberries.
- Pour into the tin, and bake for an hour and fifteen minutes, or until a skewer comes out clean.