- 1/2 cup plus 1 tbsp Wilson’s Peanut Oil
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- 1/2 cup chopped peanuts
- 2 medium bananas, sliced
Preheat oven to 180°C. Coat a loaf pan with 1 tablespoon Wilson’s Peanut Oil.
In a large bowl, stir together the Wilson’s Peanut Oil and sugar. Add the eggs and vanilla, mix well.
Combine the flour, baking soda and salt, stir into the liquid mixture until smooth. Finally, fold in the yogurt, peanuts and bananas. Spread evenly into the prepared pan.
Bake at 180°C for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.