Banana and yoghurt tea loaf

    1 hour 46 min

    A tea bread for the weekend. You can use either wholemeal or plain flour for this loaf, or a mixture of both.


    Gloucestershire, England, UK
    7 people made this

    Serves: 12 

    • 110g (4 oz) butter or margarine
    • 225g (8 oz) self-raising wholemeal flour
    • 110g (4 oz) light brown soft sugar
    • 75g (3 oz) walnuts, roughly chopped
    • 50g (2 oz) glace cherries
    • 3 ripe bananas, mashed
    • 150ml (1/4 pint) natural yoghurt
    • 1 egg

    Prep:20min  ›  Cook:1hr25min  ›  Extra time:1min soaking  ›  Ready in:1hr46min 

    1. Rub fat into flour. Stir in sugar and 50g of the walnuts.
    2. Soak cherries in hot water for 1 minute to remove the syrup. Dry them on kitchen paper. Cut in half and add to the flour mixture.
    3. Mix together the mashed bananas, yoghurt and egg and add to the dry ingredients to form a stiff dough.
    4. Spoon into a greased and lined 2 lb loaf tin.
    5. Level the surface and sprinkle with the remaining walnuts.
    6. Bake at 180 C / Gas 4 for 1 and 1/2 hours or until a skewer inserted in the centre comes out clean.
    7. Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.


    This recipe can be used with gluten free flour but always add 1/4 more flour and possibly a small amount of Xantham Gum if you like to use it.

    AGA baking

    Grid shelf on floor of Roasting oven protected by cold shelf on second set of runners for 1 and 1/4 hours or until skewer inserted in centre comes out clean.

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