Don’t you hate it when its snack time and your really craving a banana.

You head to the fruit bowl only to discover your bananas have advanced to this slightly over ripe stage of life before you had a chance to enjoy the wonderfully satisfying snack you so dearly crave?

Ok I know these bananas are not to ripe for some but for me….total deal breaker. The one saving grace was that I had discovered an intriguing new banana bread recipe on my daily checkin’ with Eating for England.

This banana bread totally rocked my world. Its my new go-to banana bread recipe (you know we all have one). Its so moist and the simple addition of sweet cinnamon take its to a place thats…well in a whole new world. Its wonderful fresh from the oven, the following day its even better if you ask me….although it doubles as a wonderful dessert…..see below for the full detail 😉

I have adapted the recipe just slightly, click here if you’d like to see the original version.

Ingredients –
Recipe adapted from Eating for England
Serves 12

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup sugar
1 egg white
1 egg
2 very ripe bananas, mashed (about 1 cup)
1/2 plain yoghurt (I used non fat greek yoghurt)
1 tsp Vanilla

Method –

Preheat oven to 175’C (350’F)

In a large bowl mash banana.

Add egg and additional egg white.

Next add vanilla,

and yoghurt

then mix until well combined.

Next sift flour, baking powder, baking soda, salt, cinnamon and sugar over the banana batter

then stir until just combined.

Pour batter into a standard size loaf pan

bake for 40 mins until deliciously golden and centre springs back when gently pressed.

Cool on a wire rack……or…..just go ahead and start slicing ……

maybe spread with a little butter….

making sure to taste test along the way….

This bread is clearly wonderful fresh from the oven, room temperature the following day or ….

pop it in the toaster and top with a scoop of ice cream and some caramel topping for a seriously indulgent dessert.

FYI it also freezes really well in case of emergency 🙂

when its been a rough day…..

the perfect afternoon snack….

makes everything better…..just look at that face 🙂

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Printable Version –

Ingredients –
Recipe adapted from Eating for England
Serves 12

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup sugar
1 egg white
1 egg
2 very ripe bananas, mashed (about 1 cup)
1/2 plain yoghurt (I used non fat greek yoghurt)
1 tsp Vanilla

Method –

Preheat oven to 175’C

In a large bowl mash banana.

Add egg and additional egg white.

Next add vanilla,

and yoghurt then mix until well combined.

Next sift flour, baking powder, baking soda, salt, cinnamon and sugar over the banana batter and stir until just combined.

Pour batter into a standard size loaf pan and bake for 40 mins until deliciously golden and centre springs back when gently pressed.

Cool on a wire rack……or just go ahead and start eating.

This bread is wonderful fresh from the oven, room temperature the following day or even pop it in the toaster and top with a scoop of ice cream and some caramel topping for a seriously indulgent dessert.

FYI it also freezes really well in case of emergency 🙂

Nutritional Info (approx per slice) obtained using fatsecret.com –

Cal – 138
Fat – 0.6
Carbs – 29g
Protein – 3.32g