Sisterly banana bread

No matter what the weather is like, banana bread is always a go-to in my kitchen. It is one of the easiest things to make and is a great way to use up leftover bananas for school lunches, morning tea, or breakfast.

If you’re a fan of Karen Martini’s recipes like I am, you’ll love her Sisterly Banana Bread.

Th­is is really somewhere between banana bread and cake, with a super-moist and finely textured crumb and you can adapt it as you see fit. 

Sometimes I’ll add in walnuts or even choc chips, depending on what I have in the pantry.
 

Here's how to make it…
 

Ingredients

• 100ml extra virgin olive oil
• 1 × 70g egg
• 50g natural yoghurt
• 2g (¼ tsp) salt
• 170g plain flour
• 4g (1 tsp) baking powder
• 4g (1 tsp) bicarbonate of soda
• 200g pureed banana, plus 1 sliced banana
• 110g castor sugar

Method

1. Preheat the oven to 170C fan-forced (190C conventional). Grease a 25-centimetre loaf tin and line with baking paper.
2. Combine the oil, egg, yoghurt and salt in a small bowl.
3. Add the flour, baking powder and bicarbonate of soda to a medium bowl and dry whisk to remove any clumps.
4. Add the pureed banana and sugar to the bowl of a stand mixer and beat on medium with the paddle attachment until incorporated.
5. Turn the mixer to low and gradually add the oil mix until incorporated. Add the flour mix and beat for three minutes until incorporated.
6. Tip the mix into the prepared tin, top with the sliced banana and bake for 25 to 30 minutes until cooked – the cooked cake will be springy to the touch, and a skewer will come out clean. Set aside to cool in the tin before unmoulding.