Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Wet Ingredients
- 3 large very ripe bananas (about 300g peeled)
- 2 eggs
- 100 g Greek yogurt (full-fat or low-fat)
- 2 tbsp honey or maple syrup
- 30 ml coconut oil, melted
- 1 tsp vanilla extract
Dry Ingredients
- 200 g wholemeal flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp fine salt
Method
Prep
Preheat your oven to 170°C (fan-forced). Grease a standard loaf tin (approximately 22x12cm) and line with baking paper.
Peel the bananas and mash them thoroughly in a large mixing bowl with a fork until almost smooth — a few lumps are fine.
Mix
Add the eggs, Greek yogurt, honey, melted coconut oil and vanilla extract to the mashed banana. Whisk until well combined.
In a separate bowl, whisk together the wholemeal flour, baking soda, cinnamon and salt.
Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix — a few streaks of flour are fine. Overmixing will make the loaf tough.
Bake & Cool
Pour the batter into the prepared loaf tin and smooth the top. Optionally, slice a banana in half lengthways and press it cut-side up on top for presentation.
Bake for 50–55 minutes, until a skewer inserted into the centre comes out clean. If the top is browning too fast, loosely tent with foil after 35 minutes.
Allow to cool in the tin for 10 minutes, then lift out onto a wire rack and cool for at least 20 minutes before slicing.
