Yumi’s Hommus Banana Bread

Endless Possibilities with Yumi’s Traditional Middle Eastern Hommus Makes 12 thick slices


180g plain flour
1¼ teaspoons bicarbonate of soda
1/2 teaspoon sea salt
200g dark brown sugar
100g Yumi’s Traditional Middle Eastern Hommus
55g unsalted butter, softened to room temperature
2 large eggs
4 large very ripe bananas, peeled and mashed, plus one extra banana to decorate
100g roughly chopped walnuts
Demerara sugar, to sprinkle


  1. Preheat conventional oven to 170°C.
  2. Lightly coat a loaf pan with non-stick spray and line with baking paper, leaving a generous overhang on long sides.
  3. Whisk flour, baking soda and salt in a medium bowl.
  4. Using an electric mixer on medium-high speed, beat sugar, Yumi’s Traditional Middle Eastern Hommus and butter in a large bowl until light and fluffy (about 4 minutes).  Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
  5. Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in nuts. Scrape batter into prepared pan and use a spatula to smooth the top.  Peel the reserved banana and cut in half along its length.  Gently press into the top of the loaf then sprinkle generously with Demerara sugar.
  6. Bake bread for an hour to an hour 15 mins or until a tester inserted into the centre comes out clean.
  7. Transfer the pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely before slicing.
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