Ingredients

• 3 large mashed very ripe bananas450 g
• 125 g melted butter125 g
• ¾ cup brown sugar165 g
• 2 eggs100 g
• 1½ cups plain flour225 g
• 1½ tsp baking powder7 g
• ½ tsp bicarbonate of soda3 g
• ¼ cup natural yoghurt60 g
• ½ cup roughly chopped walnuts50 g

Method

1. Heat the oven to 160°C fan-forced. Line a 21 x 11 cm loaf tin with baking paper, leaving overhang on the long sides.
2. Use bananas with skins that are more black than yellow. Underripe bananas have starch instead of sugar and the loaf comes out bland and dry.
3. Mash the bananas in a large bowl, leaving some lumps. Whisk in the melted butter, sugar and eggs.
4. Sift the flour, baking powder and bicarb over the top. Add the yoghurt and walnuts.
5. Fold until the flour has just disappeared. Stop there. Every extra stir develops gluten and makes it tough and rubbery.
6. Scrape into the tin and level the top.
7. Bake 50 to 60 minutes. It's done when a skewer in the centre comes out with a few moist crumbs, not wet batter. Cover the top with foil if it browns before the middle sets.
8. Cool in the tin for 15 minutes, then lift out onto a rack. Cutting it hot makes it gummy.