Banana Bread

Opened my fridge today only to discover my very sad, and very brown, bananas...which meant, time to make my “world famous” banana bread.

Now, I don’t like to brag, BUT, I have been making this recipe for years and years—I don’t even know if you can call it a “recipe” seeing as it only consists of a list of ingredients—and EVERYONE loves it. 

I wasn't kidding

This is one of the easiest recipes I have on the blog—and by easy, I mean that all you have to do is add all the ingredients in a bowl, and MIX. Even if you have never baked a cake before in your life, you can STILL pull this recipe off. Just try it the next time you have some really brown bananas. And let me know how it goes.

Banana Bread

Supplies 

Measuring Cups

Fork

Hand Mixer or a wooden spoon

1 large bowls

Loaf pan

Ingredients

3-4 ripe Bananas
2 cups Flour, sifted
1 ½ tsp Baking Soda
½ tsp Salt
1 cup White or Brown Sugar (I used a mixture of both. I also used slightly less than a cup because I don’t like it to be overly sweet. As with everything, you can tweak the amount to your liking)

1/3 cup Vegetable Oil
¼ cup Water
1 tsp Vanilla Extract

½ tsp Cinnamon

Method

1. Preheat your oven to 200C/ 395F, and line or grease your loaf tray

2. Remove the peel from your bananas, place in a bowl, and mash with a fork until there is a uniform consistency

3. Add the rest of the ingredients in the bowl, and fold until everything is incorporated. DO NOT OVERMIX

4. Pour the batter into your prepared baking loaf and bake for 45-50 mins or until the toothpick comes out clean. When ready, remove from the oven and let cool in the tray for 5 mins. Then remove the banana bread, place on a wire rack, and leave it to finish cooling.

And that's it. A simple, dairy-free Banana Bread. Enjoy!