2 very ripe medium bananas, preferably with black skins (see tip, below)
finely grated zest ½ lemon
½ tsp vanilla extract
175 g plain flour
50 g wholemeal flour
1½ tsp baking powder
½ tsp bicarbonate of soda
25 g almond meal
25 g butter, cut into pieces
85 g light muscovado sugar
25 g pecans or walnuts, chopped or broken into small pieces
2 medium eggs
100 g full-fat natural yoghurt
3 tbsp canola oil, plus extra for greasing
- Heat oven to 180C/160C fan. Lightly grease a 1kg loaf tin, about 22 × 13cm, with canola oil, then line the base with baking paper. Peel the bananas, break in pieces into a bowl, then mash with a fork – but don’t worry if there are a few small lumps. You should have about 200g banana. Stir in the lemon zest and vanilla.
- Mix both the flours with the baking powder, bicarbonate of soda and almond meal in a large mixing bowl. Rub the butter into the flour mixture with your fingertips, then tip in the sugar and rub the mix between your fingers to break down any small lumps. Stir in the nuts. Make a well in the centre. Beat the eggs in a bowl, then stir in the yoghurt and oil. Tip this mixture, along with the mashed banana, into the well. Briefly and gently stir together with a large metal spoon so that everything is just combined, without overmixing.
- Spoon the mixture into the tin and level the top. Bake for 45-50 mins or until a skewer inserted into the centre of the bread comes out clean (lay a piece of foil over the top towards the end if it is starting to brown too quickly). Leave the banana bread in the tin for 5 mins, then loosen the sides with a round-bladed knife, turn it out onto a wire rack to finish cooling, then peel off the lining paper. Will stay moist, if well wrapped, for 3-4 days.