As you may have already gathered, top of my Pesach shopping list is Greek yoghurt, eggs and bananas. 

This yummy loaf contains all three. 

I couldn't find a recipe for banana bread that didn't contain baking powder or baking soda. I cannot bring myself to use them over Passover, so I thought i'd try without. 

Instead of using whole eggs, I separated mine and whisked air into the yolks and then the whites, trying to lighten it that way. I also added some milk and yoghurt to keep things nice and moist. 

Plenty of fruits and nuts almost make this health food...

Ingredients: 
50g each of prunes and dried apples, cut into small pieces
2tbsp vegetable oil
2 eggs, separated
1 ripe banana, mashed
100g ground almonds
50g potato flour
pinch of salt
1/2 tsp each of cinnamon and nutmeg
50g sultanas
40g cranberries
35g pistachios
75g blanched almonds
50g natural yoghurt

Method: 
Preheat oven to 180C (160C fan) and line a 1lb loaf tin with baking parchment.

Beat the egg yolks and oil with electric beaters until pale in colour. Add the mashed banana, ground almonds, potato flour, salt and spices. Mix until combined. Add the yoghurt and dried fruits and nuts. Stir to combine. If the mixture is very thick, add a little milk to loosen it. 

In a clean bowl, with clean beaters, whisk the egg whites until they reach soft peak stage. Combine them with the other mixture, trying to retain as much air as you can. 

Spoon it into the tin and level it off, making sure the mixture is evenly spread into the edges and corners.

Bake for 35 - 40 minutes until it is golden brown and springy to the touch. A knive of skewer inserted into the middle should come out clean of wet mixture. The fruit stick to the knife, so be careful not to be misled and overbake. 

Look out for more breakfast ideas all this week.