The Banana Bread You’ll Make on Repeat

Ingredients

• 1 cup ripe bananas

• 1 cup crushed pineapple

• 3 cups of plain flour

• 2 cups raw sugar

• 3-4 eggs (depending on the size)

• ½ cup macadamia oil

• 1 cup Greek yoghurt

• 1 tsp salt

• 1 ½ tsp bicarb soda

Instructions

1. Preheat oven to 160C degrees.

2. Line a loaf tin with parchment paper.

3. Mash bananas and combine with the crushed pineapple. Tip: I like blending them in a food processor for a smoother consistency.

4. Add the rest of the ingredients and mix until just combined. Don’t over mix it will make it tough.

5. Pour the mixture into your loaf tin and tap it onto the bench to remove any bubbles.

6. Put the banana bread in the oven and bake for 50-60 minutes, until a skewer inserted in the centre comes out clean. While cooking, a crack will naturally form along the top of your banana bread. The centre continues to expand, it pushes through the firm crust, creating that classic split.

7. Cool in the pan for 10 minutes, then lift out, and place on a wire rack. Let it cool for an hour before slicing.