This bread is different because I use banana-flavored yogurt and sliced bananas instead of mashed. The consistency is lighter, not dense - definitely different and delicious!
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
Pour batter into the prepared loaf pan.
Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Per Serving: 371 calories; protein 5.2g; carbohydrates 59.7g; fat 13.2g; cholesterol 77.3mg; sodium 109.9mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.