Banana Bread

Posted by Nafisa Akabor on 09 Ramadhan 1430 / 8/30/09 • Categorized as Recipes
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Banana bread is best if you keep it for a few days before eating – that’s why it will make a good option for sehri. Add a layer of margarine or butter for a richer taste.
What went in:
125g brick margarine / butter
125ml white sugar
3 eggs
3 bananas
½ t vanilla essence
400ml flour
pinch of salt
pinch of bicarbonate of soda
2t baking powder
3T milk
Method
Grease a loaf tin. Cream the margarine and sugar with a wooden spoon.
Add the unbeaten eggs one at a time and beat thoroughly. Mash the bananas with a fork and add to the mixture with vanilla essence.
Sieve the flour, salt, bicarbonate of soda and baking powder and add to the mixture with the milk. Mix well.
Place the mixture in the tin and bake for ½ an hour at 180ºC. Reduce heat to 140ºC and bake for a further ½ to ¾ of an hour, or until nicely browned and baked through. To test if ready, push a skewer or knitting needle into the loaf. If this comes out clean the cake is ready. If some of the cake mixture sticks to the skewer, the cake needs more baking time.

Banana bread is best if you keep it for a few days before eating – that’s why it will make a good option for sehri. Butter each slice for a richer taste.

recipes banana bread Banana Bread

What went in:

  • 125g brick margarine / butter
  • 125ml white sugar
  • 3 eggs
  • 3 bananas
  • ½ t vanilla essence
  • 400ml flour
  • pinch of salt
  • pinch of bicarbonate of soda
  • 2t baking powder
  • 3T milk

Method

1. Grease a loaf tin. Cream the margarine and sugar with a wooden spoon.

2. Add the unbeaten eggs one at a time and beat thoroughly. Mash the bananas with a fork and add to the mixture with vanilla essence.

3. Sieve the flour, salt, bicarbonate of soda and baking powder and add to the mixture with the milk. Mix well.

4. Place the mixture in the tin and bake for ½ an hour at 180ºC. Reduce heat to 140ºC and bake for a further ½ to ¾ of an hour, or until nicely browned and baked through. To test if ready, push a skewer or knitting needle into the loaf. If this comes out clean the cake is ready. If some of the cake mixture sticks to the skewer, the cake needs more baking time

recipes loaf Banana Bread

Enjoy!

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Nafisa Akabor is a reviewer of games, gadgets, cellphones & websites for Digital Life magazine, manages the Brainstorm website and writes the weekly newsletter for My Digital Life. She food blogs every now and then.
Nafisa Akabor's Site | All posts by Nafisa Akabor

3 Comments

  1. mash
    August 30, 2009 • 9:28 pm

    hate to be pedantic Nafisa but this is not bread it’s a cake.

    What you can also do is put some nuttella in at the last minute so it marbles the inside. verry nice.

  2. Nafisa Akabor
    August 31, 2009 • 5:03 am

    Stick it in a tin, its a bread / loaf, stick it in a muffin pan, its a muffin. Banana cake doesn’t have the same ring to banana bread. It doesn’t really matter what you want to call it.

    Now that’s a good idea. I eat the stuff straight out the jar.

  3. mash
    August 31, 2009 • 5:52 am

    yeah so basically when the cake mix is done add some nutellad and mix it only a tiny bit then stick it in the tin.. my friends sister made it like that a few months ago.. amazing.

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