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Banana, Date and Yoghurt loaf

Preheat oven to 180˚C (160˚C Fan, Gas Mark 4). Grease and base line a 2lb loaf tin.
Combine the chopped pecan nuts, dates and sugar in a small bowl, set aside.
Peel the bananas and mash in a bowl.
In a large mixing bowl sift together the flour, Baking Powder and mixed spice then add the sugar mixture.

Melt the butter then lightly beat it together with the yoghurt, egg and Natural Vanilla Extract.
Add the yoghurt mixture to the dry ingredients, beat well, then add the mashed bananas. Carefully fold in, do not over mix.
Place the banana bread mixture into the loaf tin, decorate with remaining pecan halves and bake in the oven for 50 – 60 minutes.
Once cooked, leave in tin for 5 minutes and then remove and place on a cooling rack.

Duration: 90mins

Ingredients
- 50g pecan halves, reserve 8 and chop the remainder
- 85g chopped dates
- 115g light brown sugar
- 225g (8oz) plain flour
- 3 sachets (3 tsp) Dr. Oetker Baking Powder
- ½ tsp mixed spice
- 2 ripe bananas
- 115g butter, melted
- 2 medium eggs, beaten
- 1 tsp Dr. Oetker Natural Vanilla Extract
- 200ml Natural Set Yoghurt
Cooking information

Serves: 8 – 10

Cooking method: Oven

Minutes: 90
Nutritional Information
- Vegetarian

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