Ingredients

How to make it

  • Preheat oven to 350°F (175°C). Lightly butter a standard, 9"x5"x3" loaf pan.
  • In a medium bowl, sift together the flours, salt, baking powder and spices.
  • In another bowl, mix the yogurt and banana together until well blended. Set aside.
  • In the bowl of a stand mixer fitted with the flat beater, beat the butter and sugar on medium speed, scraping down the sides of the bowl, until light and fluffy. It should take 3 to 4 minutes. Add the eggs, one at a time, with the mixer on medium speed and beating well after each addition. Add the vanilla and beat to combine.
  • Add half the flour mixture to the butter, beating on medium-low until blended. Scrape down the sides of the bowl, add the bananas and sour cream, beating until distributed. Add in the remaining flour, still stirring on medium-low until just combined. Transfer the batter to the prepared pan.
  • Bake in a preheated oven for about 1 hour and 10-15 minutes, until a cake tester inserted in the centre comes out clean the bread pulls away from the side of the pan. Cool in tin for 10 minutes, then turn out to a rack to cool completely.

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