THE banana bread recipe.

Our banana bread is one of the best sellers throughout our cafes and it’s your lucky day. District founder, Chelsea, holds this recipe very close to her heart. Before starting District, Chelsea would bake from her West London flat and deliver loaves of banana bread to cafes in her area from her bike! Make it for yourself, share it with family and enjoy it just like you would from a seat in District.

250g Greek yoghurt (full fat baby)
100g salted butter, melted
2 eggs
200g caster sugar
300g plain flour
1 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
4 very ripe bananas, mashed

Preheat your oven to 180c and line a loaf tin with parchment paper with plenty of overhang to allow easy lifting once your banana bread is done.

Combine greek yoghurt and baking soda and let sit while you mix together the flour, baking powder and cinnamon in a large bowl (the biggest you have). 

Whisk together melted butter and sugar until light, add in eggs and combine, leaving no eggy bits. Add greek yoghurt mixture, butter and egg mixture to the flour and mix until smooth. Add in mashed bananas and pour into the loaf tin. Top with flaked almonds and coarse sugar.

Bake for 25 minutes then cover with foil and bake for a further 30 minutes. Cool completely before slicing (if you can). We recommended deeply toasting each slice and slathering it in tons of butter and a pinch of sea salt on top but truly, eat it however you want its incredible either way.