It's simple to make, it's delicious and it's addictive!
For best results use overripe bananas!
Photo: A photo of my banana bread/cake.
Prep time: 15-30 mins.
Cooking time:50 mins-1.5 hours depending on what oven you have and how much you make.
Makes: 1 loaf/cake
What I use:
* Melted butter, to grease
Methodology:
1. Preheat oven to 200°C (I usually preheat about 10-15 mins prior to baking, just to make sure). Use either a large cake tin or a bread tin whichever one you have and grease it with the butter. Line the base of the tin with baking paper, allowing it to overhang (sometimes I double up on the baking paper soit's easier to get it out).
2. Sift the flours together with the cinnamon (if you don't have a sifter then just put all the flour into a large bowl with the cinnamon and get a folk and make sure you can see the cinnamon mixed thoroughly, also make sure there are no rocks or lumps of flour). Stir in the brown sugar making sure you've mixed it all thoroughly. Make a well in the middle of the mixture and then grab another bowl.
3. Place the milk, eggs (which are already lightly whisked), melted butter (which needs to be cooled *TIP* put the butter in the freezer to make it cool faster) and banana (mashed) into a medium bowl and stir till thick and well combined.
4. Add the banana mixture to the flour mixture and stir until combined. Spoon the mixture into the prepared pan and smooth the surface (bang it on the bench to make it level out, not too much though just 2 light bangs).
5. Bake in preheated oven for 45-50 mins (check it at 30 mins). The bread is ready when you can stick a skewer (or butter knife) into the centre and it comes out fairly clean. If you've had it in the oven for 50mins and the skewer comes out fairly dirty than you'll need to leave it in longer. Keep checking every 5-10 minutes, if the top started to crack open and the skewer comes out fairly clean then it's ready! Take it out of the oven. I don't have a cake rack so I just put the hot tin on top of the oven and take the cake out by grabbing the overhanging baking paper and put it onto a room temperature plate. I let it cool for 30 mins without covering then I either serve some up with melted butter or place into the fridge. The cake needs to be either in an airtight container or secure the plate with cling wrap. You can only keep it inthe fridge for about 3 days before it starts to go off.
Please comment if you have any questions or feedback :-)
Cooking time:50 mins-1.5 hours depending on what oven you have and how much you make.
Makes: 1 loaf/cake
What I use:
* Melted butter, to grease
Methodology:
1. Preheat oven to 200°C (I usually preheat about 10-15 mins prior to baking, just to make sure). Use either a large cake tin or a bread tin whichever one you have and grease it with the butter. Line the base of the tin with baking paper, allowing it to overhang (sometimes I double up on the baking paper soit's easier to get it out).
2. Sift the flours together with the cinnamon (if you don't have a sifter then just put all the flour into a large bowl with the cinnamon and get a folk and make sure you can see the cinnamon mixed thoroughly, also make sure there are no rocks or lumps of flour). Stir in the brown sugar making sure you've mixed it all thoroughly. Make a well in the middle of the mixture and then grab another bowl.
3. Place the milk, eggs (which are already lightly whisked), melted butter (which needs to be cooled *TIP* put the butter in the freezer to make it cool faster) and banana (mashed) into a medium bowl and stir till thick and well combined.
4. Add the banana mixture to the flour mixture and stir until combined. Spoon the mixture into the prepared pan and smooth the surface (bang it on the bench to make it level out, not too much though just 2 light bangs).
5. Bake in preheated oven for 45-50 mins (check it at 30 mins). The bread is ready when you can stick a skewer (or butter knife) into the centre and it comes out fairly clean. If you've had it in the oven for 50mins and the skewer comes out fairly dirty than you'll need to leave it in longer. Keep checking every 5-10 minutes, if the top started to crack open and the skewer comes out fairly clean then it's ready! Take it out of the oven. I don't have a cake rack so I just put the hot tin on top of the oven and take the cake out by grabbing the overhanging baking paper and put it onto a room temperature plate. I let it cool for 30 mins without covering then I either serve some up with melted butter or place into the fridge. The cake needs to be either in an airtight container or secure the plate with cling wrap. You can only keep it inthe fridge for about 3 days before it starts to go off.
Please comment if you have any questions or feedback :-)
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