Ingredients 3 large extra ripe bananas
1 teaspoon lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup white sugar
1/2 cup brown sugar
8 tablespoons butter, softened
2 eggs, beaten
1 1/2 teaspoons vanilla extract
1/2 cup milk
Preheat the oven to 160 C. Lightly grease a bread tin.
Mash the bananas until creamy. Add the lemon juice and stir to combine. The lemon juice will help keep the banana from browning. Set this aside.
In another mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Set this aside.
In another mixing bowl, use an electric mixer to beat together the butter and sugars until creamy.
Add the eggs and beat until combined.
Pour the banana mixture into the egg mixture. Beat to combine.
Add the milk and vanilla. Stir until the mixture is combined.
Pour the flour mixture onto the wet ingredients.
Use a spoon to combine the mixture. Fold the flour mixture in until it is just combined with the rest of the ingredients. Be careful not to over mix here - mixing until just combined will ensure the mixture is moist and fluffy. Too much mixing will leave the bread heavy and doughy.
Spread the mixture evenly into the prepared bread tin.
Bake for 50-70 minutes, or until the bread is golden brown and a skewer comes out clean when speared into the middle of the bread.
Allow the banana bread to cool in the tin for 10 minutes, then flip it out onto a wire rack and allow it to cool.