Banana Bread reminds us of home. It brings back fond memories of sitting at the kitchen table and lathering thick slices of the yummy bread with creamy butter and sweet jam. I despised bananas as a child (still do); and this was the only way I would eat the healthy fruit and actually ask for seconds!
The recipe is as straightforward as it could possibly get – you just mix all the ingredients up till you have a nice lumpy batter and pop it in an oven for twenty minutes. I told you it was easy!
This recipe is a really good way to use up over-ripe bananas. In fact, the riper the bananas, the better the flavor! Also, we like to imagine it’s rather healthy given the fact that the fat and sugar content is rather low. And, you can also substitute the flour with whole wheat flour (aata) for an even healthier alternative.
You first need to get your ingredients together – bananas, flour, sugar, oil, chocolate, eggs, baking powder and cinnamon.
Mash up the bananas and whisk them together with the oil and eggs. And mix the dry ingredients together in another bowl.
You then simply fold the dry into the wet until just combined. Over-mixing can make the bread a little dry and tough; but it honestly doesn’t really matter that much. The bananas are incredibly forgiving, and can moisten up anything!
We line our loaf tin with butter paper. You could also just grease the tin with some butter and then dust with flour. The butter paper is just easier because the washing up is much easier ðŸ˜‰ Smooth your batter into the tin and bake for about 20 minutes, or till a skewer inserted comes out clean!
You could eat the banana bread warm from the oven. Or even toast it the next day and lather it with butter (yes, this may sound odd, but it tastes incredible).
- 2 cups Bananas, mashed
- 2 cups Flour
- 1/2 cup Sugar
- 2tsp Baking Powder
- 1tbsp Cinnamon, ground
- 2 Eggs
- 1/2 cup Oil
- 1/2 cup Chocolate, chopped up