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Ann Creber's - Yoghurt Walnut Banana Loaf


by Ann Creber

This is one of my "old faithful" recipes! I have lost count of the times I would have taken it for an afternoon tea offering....

It resurfaced this week when my Scottish genes insisted I buy a large bag of bananas at a ridiculously cheap price! Of course they ripened too quickly and I turned to my ever-reliable recipe to use up at least some of them.

This loaf may be buttered or served as is and it also freezes very well. SO quick and easy to make! If preferred, white flour may be used.


  • 2 tablespoons butter
  • 1/2 cup castor sugar
  • 1 free range egg
  • 2-3 ripe bananas, peeled and cut into chunks
  • 1 3/4 cups wholemeal S.R. flour
  • 1 teaspoon cinnamon or mixed spices
  • 3 Tablespoons natural yoghurt
  • 1/3 cup chopped walnuts


  1. Prepare an orange loaf tin by lightly buttering sides and lining base with baking paper.
  2. Combine butter and sugar in a food processor, blend together. Add egg and banana, mix until smooth.
  3. Add half the flour, spice, and half the yoghurt, mix in quickly. Add remaining flour and yoghurt. Add walnuts and process very lightly to avoid pulverising nuts.
  4. Spoon into prepared loaf tin and smooth surface. Bake in preheated 180C for 50-60 minutes. Remove from tin, cool on a wire rack.

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM