I always have some overripe bananas in my fruit basket. This banana bread has no yoghurt or milk so the taste of banana is so refreshing. Have a great week!

Classic Banana Bread

Difficulty: easy
Print

Dry ingredients

190g (1½ cups) all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
150g (¾ cup packed) brown sugar

Wet Ingredients

1 cup mashed overripe bananas (2 large or 3 medium bananas)
115g (8 tablespoons, 1 stick) unsalted butter, melted
2 large eggs

Instructions

Preheat oven to 330°F (165°C). Grease a 9 x 5-inch (23 x 12.7) or 8½ x 4½ (21.5 x 11.4 cm) loaf pan and line the base with overhanging parchment.
Sift or whisk the flour, baking soda (bicarbonate of Soda), salt and cinnamon. Stir in the sugar. Mix thoroughly and make a well in the centre.
In separate bowl, whisk together the mashed banana, melted butter and eggs. Add the banana mixture to the well and stir until combined (do not over mix).
Transfer the mixture into the prepared pan and bake 50-75 minutes or until a skewer inserted in the centre comes out clean.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml American cup.

Point to Note

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the banana bread at 330°F (165°C) for 55 minutes.

myfavouritepastime.com