Rustic banana bread with added yogurt is a super- delicious way to start your day! Just pop it into your toaster, and top up with your favourite spread… yummerz!
Delicious, good, old fashion banana bread made with yogurt. Rustic looking, stuffed with pecans and hazelnuts, it will very quickly become your favourite breakfast companion! Also perfect for elevnses, with a cuppa, or, as an evening snack, when you just fancy some simple, homemade tea cake. Basically, all- rounder!
Since the bananas in my kitchen started to look really, really sad, and lovely folks from Nush Foods sent me some of their lovely yogurts, I’ve had a perfect excuse to make this banana bread.
The use of yogurt in the recipe makes this banana bread extra moist, where dates and chopped nuts add an extra texture. And if you can make it last that long, it tastes even better a day or two after it’s been made. Simply pop couple of slices into the toaster, and spread some butter, jam, or whatever it is that you fancy on top.
For someone who loves banana bread so much, I can’t believe that I’ve never posted a recipe for it before! But hopefully, this one will make up for it, and I guarantee you, this is the only banana bread recipe you will ever need. Another great thing about this recipe, is the possibility of customizing it. You could, for example, swap the ground almonds for desiccated coconut, and add some raspberries instead of dates. Or how about chocolate chips instead of hazelnuts? As you can see, quite few possibilities with one simple recipe!
I also wanted to share with you the fact, that I have tried to take these photos in my new set up in a different room (where I believe the light is much more flattering). Normally, I take all of my photos in the kitchen, next to the big door leading to the garden. But ever since participating in the small Instagram challenge, run by lovely Dearna from To Her Core, which was called ‘A little IG love’, I’ve been trying to experiment a bit more with light.
The challenge was designed to give you some inspiration, and some tips where it comes to photos and Instagram, but it was also a great way to come out of my own comfort zone, and try new things, set- ups, and styles. It’s sooo easy to just get stuck in your own routine, and this little challenge inspired me to change few things…
And so, the spare bedroom upstairs, have become my little, mini- studio. I’m still testing it, and I’m still finding it more difficult to shoot there, than in my tested and trusted kitchen floor or table, but in the same time, I’m really enjoying it and the results.
You can check out the #alittleIGlove and see what all the participants have been up to during the challenge. This was the first time ever I’ve participated in such thing, and I loved it! The biggest bonus- I have come across some true hidden gems, and by that, I mean IG accounts, and more importantly, awesome people behind them. I’ve connected with more great people, who just seem to get me. Like- minded individuals, who are truly talented, funny and very friendly (just like I’ve mentioned in this last post here). So I strongly encourage everyone, to participate in these kind of ‘challenges’ or ‘mini- courses’. They may not seem that much, but they will definitely bring a great value, and will leave you inspired for days!
So that’s it for today folks. Quite short post, but sometimes, that’s just how it is. Short and sweet. Just a simple recipe that works!
Have a great week ahead!
x o A.
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Delicious, super easy recipe for banana bread, made with yoghurt to keep it extra moist! 100% vegan!
- 200 g self- raising flour
- 25 g ground almonds
- 1 tsp baking powder
- 65 g light brown or light muscovado sugar
- 4-5 dates (chopped)
- 50 g sunflower oil
- 3 medium ripe bananas (plus one extra to put on top, optional)
- 100 g natural cashew or almond yogurt (I used Nush almond yoghurt)
- 50 g pecans or walnuts (chopped)
Pre- heat the ooven to 180C. Brush a 22 cm loaf tin with some oil and line with baking parchment.
In a large bowl, mix together all the dry ingredients apart from chopped hazelnuts/pecans.
In a separate, medium bowl, mix together mashed bananas, sunflower oil, and yoghurt and add to the flour mixture. Fold the walnuts/ pecans and pour the batter into baking tin. Top up with banana split lengthwise (optional).
Bake for 50 minutes, until inserted skewer comes out clean. Cover the top with some kitchen foil if it starts to look too brown. Cool for 10- 15 minutes before removing from the tin.