Banana Yoghurt Bread

You really can’t go past a warm slice of banana bread. This nourishing, high-protein loafis not too sweet, comes together in minutes, and is the perfect recipe to keep in the freezer for busy mornings. Just be sure to slice it before freezing so you can pull out a piece whenever you need.

It’s beautiful toasted and served with butter, yoghurt, or a spoonful of jam

Ingredients:

• 350 grams banana, plus

• 1 extra banana for garnish

• ¼ cup maple syrup

• ⅓ cup Greek yoghurt

• 2 eggs

• ⅓ cup tahini

• ¼ cup milk (cow’s, oat or almond)

• 1 ¾ cups spelt flour

• ¼ cup hemp seeds

• 1 ½ tsp baking powder

Method:

1. Preheat your oven to 180°C.

2. Place the bananas, maple syrup, yoghurt, tahini and milk into a blender or food processor and blend until smooth.

3. Transfer the mixture to a bowl and whisk in the eggs.

4. Add the spelt flour and baking powder, gently folding until just combined.

5. Fold through the hemp seeds.

6. Pour the mixture into a greased or lined loaf tin, top with your extra banana, and bake for 45 to 50 minutes or until golden and cooked through.