It’s essential to use very ripe bananas here to get the full banana flavour. If they are still too green, a handy tip is to bake the banana in their skins for 5-10 mins until blackened. Cool before using.
Preheat the oven to 170°C. Line a baking loaf tin, approx. 21x11cm with baking paper and spray with oil.
Reserve 1 banana for the top of the loaf, and mash the remaining banana.
Sift the flour, baking powder and baking soda into a bowl and set aside.
In a large bowl, whisk together the butter and brown sugar. Whisk in the eggs, one at a time, then add the vanilla extract. Stir through the mashed banana and yoghurt, then fold in the flour.
Spoon into the loaf tin. Cut the remaining banana in half lengthwise and arrange with the cut side up. Sprinkle with the remaining brown sugar. Bake for 50-60 mins or until a skewer comes out of the loaf cleanly. Cool in the tin before turning out.
Swap it out:
You can use vegetable oil instead of butter. Try caster/white sugar instead of brown sugar. It’s also possible to omit the vanilla extract.
3 very ripe bananas
1½ cups flour
1 tsp baking powder
½ tsp baking soda
75 g butter, melted
¾ cup brown sugar, plus 1 Tbsp for the top
1 tsp vanilla extract
¼ cup yoghurt, sour cream or buttermilk