60g polyunsaturated margarine
½ cup caster sugar
2 large or 3 small ripe bananas
1 tsp vanilla essence
1 cup white self-raising flour
1 cup wholemeal self-raising flour
½ tsp salt
1 tsp cinnamon (optional)
170g natural yoghurt
Handful of craisins or chopped dates and walnuts or pecans (optional)
Preheat oven to 180 degrees.
Cream margarine and beat in sugar gradually until the mixture is light.
Mash the bananas and combine with the egg and vanilla essence.
While beaters are running, gradually add the banana mixture to the creamed mixture, beating thoroughly.
Sift the flour with the salt and cinnamon and add to the mix with the yoghurt.
Add dried fruit and nuts if using.
Pour into a greased and lined 10cm x 20cm loaf tin. Bake for 1 hour or until cooked. Cool for 15 minutes before removing from the tin.