Banana Bread

I have made this recipe probably more than any other recipe in my baking repertoire! Safe to say, it has been thoroughly tested!

RECIPE NOTES: Use granulated white sugar if you don’t have brown sugar. If you don’t have self-raising flour, you can use plain/all-purpose flour (cake wheat flour in South Africa) with baking powder (2 teaspoons/10ml baking powder for every 1 cup/150g of flour).

Makes one medium loaf - about 10 slices

BANANA LOAF BATTER

bananas (ripe/overripe), 2 large (about 300g banana flesh after peeling)

eggs, 2

sugar (brown), 110g (125ml or 1/2 cup)

milk (full fat), 60g (60ml or 1/4 cup)

oil, 80ml (1/3 cup) - a neutral flavour oil works well

self-raising flour, 225g (375ml or 1 + 1/2 cups)

bicarbonate of soda/baking soda, 1.25ml (1/4 teaspoon)

salt (fine), 1.25ml (1/4 teaspoon)

OPTIONAL TOPPINGS

oats (wholegrain), about 25g (1/4 cup)

1. To start, preheat the oven to 180°C (160°C fan) and grease or line (with baking paper) a medium-size loaf tin.

2. In a large mixing bowl, mash the bananas with a fork.

3. Add the wet ingredients including the sugar. Mix until uniform.

4. Add the dry ingredients, then gently mix together until just combined.

5. Pour the batter into the prepared tin.

6. Top with a handful of oats (if using).

7. Bake for approximately 30 - 45 minutes (or until a skewer inserted into the middle comes out clean).

Delicious warm out of the oven but will keep for a couple of days stored in an airtight container at room temperature (or freezer for up to three months).