Banana Loaf

by Agatha Bolla
Banana Loaf


2 over- ripe bananas & 1/2 a ready to eat one
½ cup of greek yoghurt and ½ a cup of milk mixed together
250g unsalted butter
1 cup caster sugar
3 eggs
2 cups of wholemeal self raising flour
1/2 a cup of mixed seeds


1. Place the butter and sugar and mix until creamed 2. Add the eggs one by one and mix each time 3. Mash the bananas and fold in, or if using a mixer mix in on the folding speed. 4. Add the flour and mix until completely mixed through 5. Add the yoghurt/milk combination and the 1/4 cup of the seeds, mix until completely combined. 6. Butter a loaf tin and place the mixture in Top with 1/2 the banana and the remaining mixed seeds for decorations 7. Place in an oven of 180°C for 50 minutes, making sure the middle is baked completely. 8. Let cool and slice as you prefer, perfect with a cup of coffee in the morning (but you already knew that!)

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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