A simple but oh so yummy banana bread!
- 1 3/4 cups self raising flour
- 1/4 cup plain flour
- 1 tsp ground cinnamon
- 2/3 cup firmly packed brown sugar
- 1/2 milk
- 2 eggs lightly whisked
- 50g butter, melted and cooled
- 2 overripe bananas mashed
Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container and freeze for up to 1 month. Place in the fridge overnight to thaw.
I ran out of baking paper so just greased and floured the tin and it slid out easily.
The cupboard was bare of ground cinnamon so I used cinnamon sugar instead, this didn't alter the taste.
|Best served warm just out of the oven with a side of butter! |
And extra special served on my Grandmother's plate and using her knife.
All images taken by Uber Simplicity.
Do you have a favourite Banana Bread recipe?