1 cup vanilla yoghurt
1 cup vegetable oil
2 eggs, lightly beaten
1 cup mashed overripe banana (about 2 bananas)
½ cup low-GI cane sugar
½ cup gluten-free soft icing sugar mixture
1¾ cups self-raising flour
2 tsp mixed spice
½ tsp bicarbonate of soda
⅔ cup chopped pecans
- Grease a medium 12cm x 22cm loaf pan. Line base and sides with baking paper.
- Place yoghurt, oil, eggs, banana and sugars in a medium bowl. Add combined sifted flour, spice and soda. Beat with an electric mixer until combined. Stir in nuts. Pour into prepared pan.
- Cook in a moderately slow oven (160C) for about 1 hour, or until cooked when tested. Stand loaf in pan for 5 minutes before turning out onto a wire rack to cool.
- Serve warm or cold, cut into slices.