Melted low-fat dairy spread or cooking oil to grease
265g (1 3/4 cups) self-raising flour (1 cup wholemeal & ¾ cup plain)
40g (1/4 cup) plain flour
2 tsp ground cinnamon
170g (1 cup) dark brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
125g melted butter/olive oil, cooled
3 overripe medium bananas, mashed (sliced)
Instructions
Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease (a bundt pan will work as well). Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
Bake in preheated oven for 45-50 minutes or low mix bake (microwave-convection oven) for 30-35 minutes until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
Serving
Suggestions
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then labe
Originally Submitted
4/4/2011
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