Preheat your oven to 180C bake and grease your loaf tin. Sift the flour, baking soda and salt into a bowl, then whisk until fully combined.
Cream the butter and sugar in a large bowl using a hand-held mixer until pale.
Add one egg and the vanilla and mix to combine. Add half of the flour mixture and whisk to combine, then add the second egg, Protein+ yoghurt and remaining flour mixture. Once well combined, add the mashed banana and mix again.
Pour the mixture into your greased loaf tin and bake for 50-55 minutes, or until a skewer comes out clean.
Now, the hard part. Leave the loaf to cool in the tin for an hour, then remove it from the tin and place on a cake rack to cool completely.
The banana loaf will keep for 4-5 days if wrapped and stored in an airtight container.
Butter and Spreads
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.