BANANA BREAD 2 1 3 2 6 1 cups plain flour cups walnuts cup sugar teaspoon baking soda teaspoon salt very

very ripe soft large bananas cup plain yoghurt large eggs tablespoons unsalted butter teaspoon vanilla extract

1. Heat oven to 175 degrees Celsius. 2. Chop the (1 cups) walnuts coarsely and spread them on a baking sheet and toas t them until fragrant, about 5-10 minutes. Set aside to cool. 3. Whisk the (2 cups) flour, ( cups) sugar, ( teaspoon ) baking soda, ( teaspoon ) salt and walnuts together in a large bowl. Then set aside. 4. Lightly beat 2 large eggs and mash the 3 ripe large bananas well (should make about 1.5 cups of mashed bananas). Melt 6 tablespoons unsalted butter. 5. In a second bowl, mix the mashed bananas, cup plain yogurt, the beaten eggs, melted butter with 1 teaspoon of vanilla extract with a wooden spoon. 6. Lightly fold this banana mixture into the dry ingredients in the first bowl w ith a rubber spatula until just combined. The batter should look thick and chunk y. 7. Scrape the batter into the loaf tin and bake until golden brown for about 55 minutes when cooked, a toothpick or knife when inserted in the center should com e out clean. (If wrapped in cling film, should store at room temperature for ab out 3 days.)