Ingredients

Scale

2 bananas
1.5 cups plain flour
2 tsp baking powder
pinch salt
2 eggs
1 tsp vanilla
1/2 cup maple syrup
1/2 cup greek yoghurt
3/4 cup frozen blueberries

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Instructions

THERMOMIX METHOD

Preheat oven to 180°C.

Place bananas into mixing bowl and mash 5 sec / speed 6. Add eggs, vanilla and maple syrup and beat 10 sec / speed 4. Scrape down sides of the bowl.

Add yoghurt and mix 10 sec / speed 4.

Add remaining ingredients (except for blueberries) and combine 20 sec / speed 4.

Add blueberries then mix 10 sec / REVERSE / speed 3.

Pour into loaf tin and bake for 1 hour, or until a skewer comes out clean.

Allow to cool in tin for 10 minutes before turning out onto a wire rack.

NON THERMOMIX METHOD

Pre heat oven to 180°C.

In a large bowl, combine the dry ingredients; flour, baking powder and salt.

In another bowl mash the bananas with a fork. To the bananas, add the eggs, vanilla, maple syrup and combine well. Then add the yoghurt and whisk until no lumps.

Make a well in the centre of the dry ingredients, add the wet mixture and fold gently til combined. Fold through the blueberries.

Bake in a greased loaf tin for 1 hour. Cool in tin for 10 mins, then on a wire rack.

Notes

This freezes well, just cut into slices first.
Bananas Not Ripe Enough? if your bananas are too green, there’s a method to make them softer. Bake for 15-20 minutes at 150°C. Once cooled, the insides should be nice and soft.
Don’t over-mix – over-mixing the batter can cause the gluten to develop. This can cause the bread to become too dense when baked.