Bananas tend to have a relatively short shelf life, so this recipe comes in to play most weeks and is very easy to make.
This recipe was originally found in a Women’s Weekly recipe book, I have made only one small change, as it really is perfect and so quick to make. I usually make two at a time, using separate bowls, so that I don’t have to try and split the mix evenly.
We will have one that we eat straight away and add to the boys lunch boxes, while the other goes straight into the freezer – great for emergencies.
1 ¼ Cups Self Raising Flour
Cinnamon – a couple of good shakes maybe 2-3 tsps
1 tbsp butter
1 Egg – beaten lightly
¼ Cup Milk (either low or full fat)
1 Banana, mashed – the more brown the better
Place the flour and cinnamon into a large bowl. Rub the butter in to the flour until it looks and feels a bit like bread crumbs.
Stir in the sugar, egg, milk and banana. Depending on the density of your banana bread will depend on how you mix. To keep it aerated don’t overmix keep it a little lumpy, but if you prefer it dense then mix well.
Grease the inside of your baking tins with butter and then line them with baking paper.
Pour your mixture into the pans. Tap the pans on the bench to even out the mixture.
Bake in a hot oven 180’C for 20-25 minutes, this will depend on your oven. Mine can be a little dodgy, so I tend to check it around the 20minute mark. I just place a knife into the middle to ensure it is not too sticky. My boys love it a little sticky and hot out of the oven.