I can’t seem to keep up with the rate the bananas are ripping in this summer heat. The moment I see brown spots I try to save them by putting it in the fridge. But brown-skinned bananas are frowned upon in this household even though they are perfectly fine inside. Most of the time the over-ripe bananas become banana bread or banana muffins. I love simple baking recipes and this easy banana bread recipe is just perfect with not much technique required. The banana bread turned out so delicious and moist. Perfect recipe to make with kids.
Easy Banana Bread Recipe
Adapted from here.
260g plain flour
100g firmly packed brown sugar
100g unsalted butter, melted and cooled
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
3 large over-ripe bananas
2 large eggs, lightly whisked
1 teaspoon vanilla extract
1/2 teaspoon salt
Preheat the oven to 175°C. Greased an 11cm x 22cm loaf pan and line pan with a sheet of baking paper, leaving 2cm overhanging.
Sift flour, cinnamon, baking powder, bicarbonate soda and salt into a bowl with the brown sugar.
In a separate bowl, mash the bananas with a fork, then stir in the eggs, vanilla extract and cooled melted butter. Fold the wet ingredients into the dry ingredients until they’re just combined – don’t overmix.
Scrape the batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean.
Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into slices.