I’m not a particular fan of banana as a fruit and often, I had to think of ideas of using raw ingredients to create something that I might like. Banana Bread, nothing too “unusual”, quite simple to make and can definitely be a easy “grab” breakfast choice!
There’s plenty of banana bread recipes out there, and anyone of them could definitely be an achievable goal! And like many other bloggers, I’ve used a numerous of recipes that I can find. After so many trials of adding and reducing different ingredients, this recipe is my ‘favourite choice’.
You’ll need (makes 12 slices):
- 265 grams self-raising flour (sifted)
- 40 grams plain flour (sifted)
- 2 teaspoons cinnamon sugar
- 140g brown sugar (sifted)
- Vegetable Oil spray, to grease
- 130ml skim milk
- 2 eggs, lightly whisked
- 35g butter, melted and cooled
- 4 overripe large bananas, mashed
- Dairy spread, to serve(optional)
- Preheat oven to 180°C. Brush an 11 x 21cm loaf pan with oil spray.
- Combine flours and cinnamon sugars into a large bowl. Stir in the brown sugar.
- Combine milk, egg, butter and banana into another bowl until well combined.
- Pour the wet mixture into the dry mixture and fold until it forms into a gooey texture. Spoon the mixture into the prepared pan and smooth the surface with a spoon.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the centre comes out clean. Remove from the over and set aside in the pan for 5 minutes. Turn onto a wire rack to cool until it is warm enough to serve.
- Cut into slice and serve with dairy spread.
- You can increase to 5 mash bananas if you wish to have a “wetter” texture. The current recipes still keeps the banana bread in a moist texture for 3 days in a airtight container. Otherwise, wrap the slices in glad wrap and freeze it – up to 1 month. Serve toasted.
Slightly adapted from: Taste.com.au