Banana Bread - whole wheat self-rising

Method

• Preheat the oven to 180 C. Liberally grease a regular 9 x 5 loaf pan. I use coconut oil, as I find it works brilliantly to grease tins. Set aside.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
• In a separate, also large bowl, mash the three bananas. You want three very ripe bananas-mine are pretty much brown all over when I make this. The flavour is amazing. Add the honey, eggs, yoghurt and vanilla. Using a stand mixer, or handheld mixer, mix the wet ingredients together until well combined. This will take a minute or two. You want the mixture to be a light yellow, and the banana evenly distributed throughout.
• Add the dry ingredients into the wet ingredients slowly, continuing to mix on a low speed until just combined. You do not want to over mix at this stage. Here is where you could add any further ingredients, like chocolate chips.
• Pour the batter into the prepared pan. Sprinkle with coconut, if using. If you want to prevent the bread from browning, bake for 10 minutes, then cover the pan loosely with foil and continue to bake for another 20-30 minutes, checking frequently to ensure the bread is not burning.