Ingredients

• 2 medium eggs
• 250g Clandeboye Natural Yoghurt
• 1 TBSP good quality vanilla essence
• 250g self-raising wholemeal flour
• 150g soft brown sugar
• 2 ripe bananas, broken into pieces
• 6 TBSP light, neutral tasting oil
• 50g pecan nuts, broken into pieces
• Pinch of salt

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Steps

1. This is a ‘wet-into-dry’ bake that comes together in minutes. Place the eggs, oil, vanilla essence and bananas into the bowl of a food processor for 15-20 seconds (until reasonably smooth).
2. Weigh the flour and sugar into another bowl. Stir until well combined, using your hands to break up any little clumps of sugar.
3. Stir in the nuts.
4. Add the batter mix to the dry ingredients and fold in until well mixed.
5. Spoon the batter into a baking dish that’s lined with baking parchment and bake at 170C for about 35-40 minutes – until golden brown and a skewer comes out clean.
6. Cool on a cooling rack before slicing.