a little bit of procrastination ...

does you good, there were other things I could have been doing but I chose to make some banana bread:

Grease a 23 x 12 cm (9 x 5 in) loaf tin, preheat oven to 170C (325F)

Sift the following ingredients into a bowl:
1 cup plain flour                    1 cup wholemeal flour
1 tsp baking powder            1 tsp bicarbonate of soda
1/4 tsp salt                             1/2 tsp cinnamon

Put the following ingredients into a food processor:
2 eggs                                   2 large, ripe bananas, roughly chopped
1/2 cup yoghurt                   1/2 cup brown sugar, lightly packed
1 tsp vanilla extract             1/3 cup oil (canola or olive are good)

then give the food processor a blast until everything is mixed well, (no big lumps of banana), then pour the wet ingredients into the dry ingredients and mix together.  Pour mixture into loaf tin and bake for 55-60 minutes, or until the top of the bread is firm and is a deep brown colour.  A skewer inserted into the centre should come out clean.  Allow to cool in the tin for about 10 minutes, then turn out onto a wire rack, to finish cooling, the bread keeps well for about 3 days, although in our house it is usually eaten in a day or two.

I usually add a half cup of chopped walnuts when I add the wet ingredients to the flour, and a half cup of chopped chocolate makes a excellent addition.  Sometimes (as in the picture) I use a slightly smaller loaf tin ( 21 x 10 cm, 8 x 4in) and then I have enough mixture left to make about 4 small muffins, which take about 20 mins to cook, and then you can eat them while you are waiting for the loaf to finish cooking.