A quick bread made from mashed bananas and yoghurt. Latundan and lakatan are usually used as ingredients but an over ripe saba bananas are more fragrant and no dark lines on cakes or bread.
To make banana yoghurt quickbread; Preheat oven to 350 °F. Line the bottom of 4 mini loaf pans (3″ x 6″ x 2″ high) with baking paper. Grease the side with shortening and dust with flour. Set aside. Combine oil, butter, molasses, bananas, yoghurt and eggs in a mixing bowl. Beat well with wire whisk. Set aside. In another mixing bowl, combine the dry ingredients. Mix well with a spoon and add to the corn oil mixture. Beat until blended. Divide the cake batter equally among the prepared loaf pans. Bake in a pre-heated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean. To see the complete recipe, scroll down below.
