Protein+ Banana Bread

80 mins


125g Anchor Butter

½ cup sugar

2 eggs 

1/2 cup yoghurt

1 ½ teaspoons baking soda

1 ¼ cups mashed banana

1 1/2 cups flour

½ cup chopped walnuts


  1. Preheat the oven to 160°C.  Grease and line a 25cm loaf tin with baking paper.
  2. Beat the butter and sugar until light and fluffy, add eggs one at a time, beating well after each. Stir through the yoghurt, baking soda and the mashed banana. Mix in the flour and walnuts.
  3. Spoon the batter into the prepared tin and bake for 30 minutes before increasing the heat to 180°C.  Bake a further 30 minutes or a skewer inserted into the middle of the loaf comes out clean.
  4. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Store in an airtight container.

* Toast thick slices of day old banana bread and serve with extra yoghurt and chopped walnuts.