One bowl, one whisk, minimal fuss. Seriously, this is fool proof. And so easily adaptable! When I make it for myself, I substitute half the flour for wholemeal flour and reduce the sugar by a few tablespoons. You can add pretty much anything you like to the batter and it will be just fine. The one photographed has chopped pecans and chocolate chunks in it. This is particularly great for my student readers who don’t have access to mixers and fancy equipment and all the ingredients are store cupboard essentials. The greek yoghurt in the bread gives an added protein boost and locks in loads of moisture.

Makes 2 smaller loaves or 1 big loaf:

2 large eggs

120ml sunflower oil or melted butter (any unflavoured oil will do – sunflower is nice to your heart)

55g 0% fat Greek yoghurt

220g caster sugar

1 tbsp vanilla extract

300g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

pinch of salt

2-3 ripe bananas, mashed

Any additional extras i.e. chocolate chips or nuts

1) Preheat the oven to 160FAN or 180 in a normal oven. Line a loaf tin with cooking spray and parchment paper.

2) Whisk the eggs, oil/butter, yoghurt, sugar and vanilla together in a large bowl

3) Add the flour, baking powder, bicarb and salt to the bowl and stir until just combined. Do not over mix. Stir through bananas and any added extras. Top the loaves with more of your extras to show everyone what’s inside.

*TIP* – to stop your extras sinking to the bottom, coat them in the same 300g of flour before you add it to ensure no extra flour is added to the recipe. Remove the extras from the flour and add them at the same time as the bananas.

4) Bake in the oven, on the middle shelf for 35-40 minutes if you have made smaller loaves and 45-50 minutes for a larger loaf (it could take up to an hour depending on the size of your tin). If the top starts browning too early, cover with foil. Check the cake is cooked by inserting a toothpick or cake tester, if it comes out clean then your loaf is ready 🙂Baking doesn’t get much simpler than this, and it’s not horrendously unhealthy either. Move over, porridge – you have been replaced as my breakfast of choice.

Recipe Source: Huffington Post

P.S – NEW BLOG DESIGN. BakedByH has a new shiny design and is now officially a .com! Looks like we’re here to stay… How exciting – let me know what you think! X