The aroma of freshly baked Banana Bread is intoxicating. Making breads right from scratch and without any preservatives simply reinvigorates your taste buds. The moistness of the bread, the hint of cinnamon powder and the sweetness of the bananas will make you fall in love with this wonder. When you will be contemplating what to do with those over ripe bananas in your kitchen, this recipe is the best bet.
- 2 large ripe bananas (or 4 medium/small ripe bananas)
- 240 gms all purpose flour ( or 120 gms of all purpose flour and 120 gms of whole wheat flour)
- 150 gms of granulated white sugar
- 1 teaspoon vanilla essence
- 2 eggs, lightly beaten
- 1 teaspoon grounded cinnamon powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup roasted and roughly chopped walnuts (optional)
- 115 gms unsalted butter, melted and cooled
- pinch of salt (omit salt if you use salted butter)
- Preheat the oven to 180 C (i.e.350 F). Spray the bread tin with butter and then dust it with flour.
- In a bowl combine, all purpose flour (or all purpose flour and whole wheat flour), cinnamon powder, baking powder, baking soda, granulated sugar, salt and walnuts.
- In another bowl, beat the eggs lightly with a fork.
- Mash the bananas (I usually mash it with a fork). Combine mashed bananas, eggs, vanilla essence, melted butter.
- Using a spatula lightly fold in the wet ingredients with the dry ingredients until combined. Do not overwork/ over mix the batter.
- Pour it in the bread tin and bake for an hour.
- The bread should be golden brown and a tooth pick inserted should come out clean.
- Once out of the oven, let the bread cool a bit before you unmould it.
- You can have the bread as it is or serve it with whipped cream.
Keep cooking, keep enjoying!