Banana Bread
Doing some pre-holidays baking around here, and today I was baking a Banana Bread, which is probably the quickest and simplest dessert I’m going to prepare this holiday season.
I had the chance to read a lot about banana breads, in forums as well, and it seems like it never lasts more than a day anywhere. Anywhere but here… And since I’m going to be the only one in this house eating a baked banana whatever, what’s left of it will be appreciated by some friends tomorrow. Sharing is caring! The more the merrier! My most important principles and guidelines when it comes to surprising my closest ones with sweet treats!
Three more reasons to share: banana bread can’t last for more than 2 or 3 days, otherwise it’ll get a strange odor, extremely sticky, somewhat disgusting texture and a rotten flavour, of course (the bananas continue to ripen, even after being baked).
Though it’s not necessary to refrigerate the banana bread within its life expectancy, it really tastes great when you do!
You’ll need:
- 25cm loaf tin
- 175g flour
- 180g brown sugar
- 2 eggs
- 2.5 mashed ripe bananas (depends on how ripe you like your bananas)
- 125ml canola oil
- 1 tsp vanilla
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
How to:
(1) Preheat the oven to 175c
(2) Mix well all ingredients in a bowl
(3) Pour the mixture into the tin
(4) Place the tin in the oven and bake for 40-45 minutes
1 Comment
at 3:24 pm - 30th January 2010 Permalink
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