Banana bread with organic sheep milk yoghurt

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  • Breakfast
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Ingredients for 1 bread
3 ripe bananas
125 g organic sheep milk yoghurt
4 eggs
50 g coconut fat or butter
50 ml maple syrup or honey
50 g coconut blossom sugar or cane sugar
170 g oat flour (available in drugstore or organic market)
110 g ground almonds
2 tsp. baking powder
1 pinch salt
For the topping
1 banana
1 tbsp pumpkin seeds
some maple syrup for topping
For the yoghurt cream
125 g organic sheep´s milk yoghurt
2 tbsp honey
Bourbon Vanilla


Preheat the oven to 200°C top and bottom heat. Lay out a loaf pan with baking paper.


Peel and quarter the bananas and mash them with a fork. Alternatively, puree with a blender or food processor. Place in a mixing bowl together with the sheep's milk yogurt, eggs, coconut fat and maple syrup and beat until fluffy.


Fold in the oat flour, baking powder and a pinch of salt and mix until smooth.


Then pour the dough evenly into the prepared pan.


For the topping, peel the banana and cut in half lengthwise. Place round side down on top of the cake dough, press down lightly and garnish with pumpkin seeds. Put the cake in the hot oven (center) and bake at the same temperature for 35-40 minutes.


Remove the baked banana bread from the oven, take it out of the pan and let it cool down.


For the yogurt cream, put all the ingredients in a bowl and mix. Garnish with a little honey and bourbon vanilla.


Recipe and photos by Jessica Lerchenmüller: vollmundig_

Organic Sheep´s Milk Yoghurt Plain125g

The Leeb Vital organic sheep's milk yoghurt in the natural version is particularly versatile and can be enjoyed plain or processed according to individual preferences - whether for cooking or baking, for breakfast cereals, hearty sauces, salads or fruity power shakes for on the go. There are no limits to creativity. The natural sheep's milk yoghurt is available in the practical 125 g size and also in a generous 400 g cup.