Recipes

Hot Baked Banana Bread

The perfect afternoon snack: moist, chewy, and not-too-sweet.

1 teaspoon baking powder
1 teaspoon vanilla extract
100g wholemeal plain flour
150g Clover
150g light brown sugar
150g pot natural yogurt
150g self-raising flour
2 medium eggs, room temperature
2 teaspoons ground mixed spice
300g bananas, peeled weight, approx 3 large

Pre-heat the oven to 180°C, fan 170°C, gas mark 4. Line a 1lb/600g loaf tin with baking parchment on the base and sides. Leave plenty of paper overhanging, for when the cake bakes and rises.

With electric beaters, cream the Clover, brown sugar and mixed spice until creamy and lighter in colour. This will take about five minutes. Lightly whisk the eggs and vanilla in a small jug and gradually add to the creamed mixture, beating all the time.

Mash the bananas with a fork. Sift the flours and baking powder onto the creamed mixture and before mixing, add the bananas and yogurt and fold the whole lot together. Once mixed, pour into the loaf tin and smooth the top. Bake in the centre of the oven for one hour. The cake will rise just above the tin sides but will remain encased in the overlapping paper. Test the cake with a skewer in the middle of the loaf which should come out very hot to the touch and clean. Leave the cake to cool in the tin. Remove and slice into 8 thick slices. It will keep in an air-tight tin for up to three days, after which it can be toasted and spread generously with Clover as a brunch time treat.

  • Serves: 8
  • Preparation time: 20 mins
  • Cooking time: 60 mins

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