Banana Bread is the best of both worlds. Soft and moist like a cake but sliceable and totally acceptable to eat for breakfast. Packed full of protein from the Greek yoghurt, eggs and milk and, of course, bananas!
Grease a 9"x5" loaf pan with butter or non stick cooking spray. Add two strips of baking paper at each end with enough over hang to be able to lift out the bread once its baked.
Preheat the oven 180 C (350 F).
Mix the flour, baking soda, baking powder, cinnamon and salt together in a bowl and set aside.
In a large bowl add the brown sugar, melted butter ,oil, eggs, vanilla, Greek yoghurt and mashed bananas and mix together.
Fold through the dry ingredients and don't over mix!
Pour into the prepared loaf pan and bake for 45-60 minutes. I checked and turned mine at 35 minutes. Insert a toothpick into the center of the bread and when it comes out clean the bread is baked. Oven times vary.
Remove the pan from the oven and let bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan using the overhanging baking paper. Allow the banana bread to cool completely before slicing.
The bread can be kept in an airtight container for up to four days but I recommend eating it within two or three.