Best Banana Bread ever

This Banana bread is so easy to make, my kids (9 & 10) make it themselves.

It’s an all time favourite and I have shared this recipe with many friends who are all raving about it. It will take you less than 10 minutes to prepare and 1 hour in the oven.

This recipe makes 1 loaf of banana bread or about 12 cupcakes, handy for the lunchbox.

Who connected us?!  This recipe was shared by Arlette Rike, who gave this recipe to many friends and now shares this wonderful banana bread with all of us.

Ingredients:

  • 3 large bananas, preferably super ripe. IMG_1411
  • 1/2 cup oil (rice bran, sunflower or
    vegetable oil)
  • 2 eggs
  • 1 and 1/2 cup self-raising flour (plain flour & 2 1/2 tsp baking powder)
  • 1 teaspoon bicarbonate of soda
  • 3/4 cup sugar
  • pinch of salt

 

Instructions:

  1. Pre-heat the oven at 150C.
  2. Grease a baking tin/loaf pan and line with baking paper. I use the same baking tin that you would use for a pound cake.
  3. Mash bananas in a bowl. Lightly beat 2 eggs and add to the banana mash. Also add the oil.
  4. In a separate bowl, sift flour and bicarbonate of soda and add sugar and salt.
  5. Make a well in the centre of the flour mixture and add banana mixture (all wet ingredients).
  6. Stir until mixture is smooth.
  7. Pour into a cake tin and bake for 1 hour. You can check if the banana bread is ready with a wooden skewer. If it comes out dry, your cake is done.
  8. Don’t be tempted once you take the banana bread out of the oven. Let it cool a bit before taking it out of the tin. It might brake otherwise.

Notes:

  • Cupcakes: I often use this recipe to make banana bread cupcakes for the kids lunch boxes. The baking time reduces about 10 minutes. Just check regularly if they are ready as you do not want to overcook them as they can get dry. You can easily freeze the cupcakes and keep them for a week or so. Put them in airtight ziplock bags in the freezer. Straight into the lunchbox when you need them, they will be dee-frozen by the time your kids open the lunchbox, if they can wait that long :-).
  • Oil: You can use most oils that are not to strong in flavour. I would not recommend Olive oil as it is to strong in taste.
  • No lumps!: The bananas need to be well mashed. Big lumps in the mixture will not cook well.
  • Gentle mixing: Do not over stir the mixture. You just combine the dry and wet ingredients by hand. You do not use a mixer.
  • Super ripe: The more ripe the bananas, the tastier. If your bananas are very ripe you can use a little less sugar, just try it to your own taste.
  • Vanilla: You could add a vanilla bean or a teaspoon of vanilla extract to the recipe.
  • Chia power: You could add a tablespoon of chia seeds. This powerfood won’t change the taste but adds a punch off energy boosting power Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium.

 

 

 

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