Banana Bread
A classic banana bread recipe that’s easy to make and perfect for using up overripe bananas.
Ingredients
Main Ingredients
- 2 pieces overripe bananas Mashed well
- ½ cup canola oil
- ½ cup milk
- ½ cup caster sugar / superfine sugar
- ½ cup brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon vanilla extract Approximately 5 g
- 1 ½ cups plain flour / all-purpose flour Approximately 225 g
- 2 teaspoons baking powder Approximately 8 g
- ½ teaspoon salt Approximately 3 g
Instructions
Preparation
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, leaving at least 3 cm (1 inch) overhang.
- In a large mixing bowl, mash the overripe bananas well. Add the oil, milk, sugars, eggs, and vanilla essence. Stir until everything is well combined.
- Sift in the flour, baking powder, and salt. Mix until just combined; it's okay if a few lumps remain.
- Pour the mixture into the prepared tin.
Baking
- Bake for 45-55 minutes, or until golden brown. A skewer inserted into the center of the banana bread should come out clean.
- Let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Banana bread is delicious on its own, but can be enhanced by serving warm with a pat of butter or a sprinkle of cinnamon. Store in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.