Banana Bread recipe
I was spending an extended weekend at my parents’ when I realized that they haven’t used their new sparkly oven at all. My parents just moved back in to their newly renovated home and they’re never a big user of oven. As for me, I’ve been missing baking / cooking using oven because we don’t have one in our rented apartment. So I thought I’d warm up forgotten baking skill (and the oven!) by making something easy and almost error free: Banana Bread!
Banana Bread
- 230 gram (1.75 cup) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 110 gram (0.5 cup) butter, melted and cooled
- 125 gram (0.5 cup) white sugar
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed well
- optional: 110 gram pecans / walnut, toasted and chopped
Instructions
- Preheat oven to 180 degrees C and prepare rack to the middle position
- Grease your bread loaf pan (Mine is 23 x 13 x 8 cm) with butter or vegetable spray
- If you want to add nuts, toast them for 10 minutes in the oven. Chopped once cool.
- In a bowl combine flour, baking powder, baking soda, salt and ground cinnamon
- In another bowl combine butter and white sugar until well combined. Add eggs, vanilla extract and mix well. To this mix then add your mashed bananas and stir lightly to combine.
- Add the banana mix into the dry ingredients and mix lightly. Do not overdo the mix to avoid rubbery bread.
- Pour the batter into the greased loaf pan and let it bake for 55 – 60 minutes.
- Test if the cake is baked by inserting a toothpick / a chopstick into the centre and see if it has come out clean.
- Place on a wire rack to cool down and remove bread from pan.
- Cut to serve and enjoy!
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