Banana bread is the one thing I can not go past at any café. Perfect for breakfast or a mid morning snack this bread is simple enough to whip up every other day. A great way to get rid of over ripe bananas. Also a great lunchbox snack for the kids.
This banana bread is great straight out of the oven or pop it in the toaster to freshen up the next day.
Ingredients 2 cups of self-raising flour
pinch of salt
˝ cup of caster sugar
1 teaspoon of cinnamon
90 grams of butter (softened)
˝ teaspoon bicarbonate soda
˝ cup of milk
1 teaspoon of vanilla extract
1 egg, lightly beaten
2-3 large over ripe bananas, mashed
Preheat oven to 180 degrees (fan forced)
Mix flour, cinnamon, salt and sugar into a mixing bowl. Using a wooden spoon stir in softened butter. You can use your fingertips if you prefer.
Combine bicarbonate soda, vanilla and milk.
Add milk mixture and mashed banana to the flour mix.
Place into a lined loaf tin. Should be about half full.
Bake for 50-60 minutes until a lovely golden brown.
Let loaf cool slightly in tin before removing from tin.