Very quick, easy banana loaf. Low fat but extremely tasty and a very versatile recipe. It also freezes well - just slice and wrap beforehand. This is best made with a stick mixer or in a food processor, but can also be easily made by hand.
Preheat oven to 180°C and line a 23x13cm loaf tin with baking paper.
Beat butter and sugar, then add egg and banana and mix until well combined.
Add half the flour, the spices, half the yoghurt and mix well.
Add remaining yoghurt, then stir in remaining flour as needed to produce a fairly thick cake batter.
Fold in fruit/nuts and pour batter into tin.
Bake for 35-50 minutes* or until the loaf is a pale golden brown and an inserted skewer comes out clean.
If not eating straightaway, wrap the tin in foil and allow the cake to cool in the tin before removing.
This also makes a great healthy alternative to regular fruitcake. Just add extra fruits, nuts and spice to the mix and bake in a larger tin (or two tins) for a slightly longer period of time.
* I've found the cooking time for this recipe to be quite variable, even in my own oven - I think it depends largely on what sort of 'extras' you add in and what sort of moisture content they add to the loaf as they cook.