Banana Bread (German)

The German banana bread is not quite like the American version but it tastes as good as the US version. To get the best results you must use 100 percent ripe bananas. This is my personal version of banana bread and everyone who tried it liked it a lot. Let me know if you like it.

2-3 medium size ripe bananas (depends on the size)
100 g sugar (3.5 oz) ()
1 pkg vanilla sugar Dr. Oetker 0.3oz How to make Vanilla Sugar -
2 eggs
114 g butter (1 stick)
250 g all-purpose flour, unbleached (8 oz) ()
1 Tbsp. baking powder (Dr Oetker
2 Tbsp. natural yogurt (Greek yoghurt is the best)
1 dash nutmeg and 1 dash salt
1 tsp. cinnamon
3 Tbsp. organic raisins (un-sulfured, unsweetened)

Combine sugar, vanilla sugar and eggs and beat well.

In a separate bowl mix all-purpose flour, unbleached with baking powder.

Peel bananas, slice and mash them in a separate bowl. Add yogurt, mix well.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Add all-purpose flour, unbleached to the egg mix, stir well and then add bananas.
Add cinnamon, nutmeg and raisins, mix well.

Grease a loaf form with butter, sprinkle with breadcrumbs (optional) and then add the dough.

Bake for 60 minutes.

Let cool off for 10 minutes before placing the bread on a cooling rack.