Banana Bread

This moist and delicious banana bread, made with olive oil and yogurt, is perfect for using up overripe bananas. Bonus, it freezes well.

INGREDIENTS

1/3 cup Great Southern Groves Extra Virgin Olive Oil

1/2 cup brown sugar

2 eggs lightly beaten

1/3 cup natural yoghurt

4 over ripe bananas mashed

2 cups self raising flour

1 tsp ground cinnamon

1 tsp maple syrup

METHOD

Preheat oven to 160 degrees - fan forced

Place eggs, bananas and brown sugar in a mixing bowl. Whisk until combined. Add in olive oil and whisk again. Finally add flour and mix until well combined.

Lightly grease loaf tin with olive oil and line with baking paper. Pour in mixture and lightly tap bottom to remove any bubbles from the mix. (If you have extra bananas, you can slice one in half and arrange on the top). Drizzle with a little maple syrup.

Place on middle shelf in the oven and bake for 55 minutes. Please check your cake after 30 minutes and turn around for even cooking.

Leave cake in tin for 10 minutes after baking before turning out.

Note: Best enjoyed warm. This cake freezes well. To eat after freezing, defrost and then toast in sandwich press... yum!

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