Banana Bread Anyone?

This is a recipe I tried out and worked well with me especially because the ingredients are easily available in the house. What you get is a nice moist cake that keeps for up to 1 week in an airtight container


  • 250g Self-raising flour
  • 1/2 tsp Baking powder
  • 85g Butter/Margarine
  • 150g Sugar
  • 3 Ripe bananas
  • 100ml Plain yoghurt
  • 2 eggs


  1. With all the ingredients gathered, and ready to go, preheat the oven to 180C
  2. While the oven is heating up, sift the flour and baking powder together into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.
  3. Next add the sugar and stir into the flour.
  4. Mash the bananas with a fork until soft then add to the flour with the yoghurt and eggs.
  5. Beat the mixture with a wooden spoon until well combined.
  6. Spoon the mixture into a a waiting greased and lined loaf tin or a suitable cake pan.
  7. If using a deep loaf pan, bake the cake for about 1 hour or until a small knife inserted  comes out clean.
  8. Leave to cool in the tin for about 5 minutes then turn out on to a wire rack to cool completely before serving.




  • Daphne

    Hello Chef Raphael, can I use canola oil in place of margarine or butter? If yes, how much of it?