Rye banana loaf

MAKES 2 LOAVES

If you find that regular flour aggravates your digestive system, you’ll love this banana loaf made using rye flour. It’s moist and delicious, and is great fresh or toasted. I love the crunchy top.

¾ cup vegetable oil

1½ cups loosely packed

brown sugar

1 tsp vanilla extract

3 large eggs

4 overripe bananas, mashed

100g natural yoghurt

1 tsp baking soda

1 tsp baking powder

½ tsp ground cinnamon

¼ tsp salt

2½ cups rye flour

1 banana, peeled

3 tbsp caster sugar

1 Preheat oven to 170 ºC. Grease and line 2 loaf tins with baking paper. 2 In a large bowl, whisk together the oil, brown sugar, vanilla and eggs.

3 Mix mashed banana with yoghurt, baking soda, baking powder, cinnamon and salt, stirring to combine.

4 Pour the banana mixture into egg mixture, stirring to combine. Follow with the flour, stirring just until incorporated. Spoon the mixture evenly into the prepared loaf tins.

5 Slice the remaining banana in half lengthwise. Place one half cut-side up on top of each uncooked loaf. Sprinkle each loaf evenly with caster sugar.

6 Bake in the oven for 45-50 minutes or until the bread is springy to the touch and a skewer inserted comes out clean. Cool in the tin for at least 10 minutes before turning out onto a wire rack to cool.