- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
The quickest way to get some vitamins into you while using up those bananas that are fast becoming an eyesore.
I have made this recipe so many times, that I have often been asked by my husband if that is the only thing I can bake. I have been making this recipe for a zillion years now, it is my most trusted and tested recipe. I love it for various reasons- no butter (I believe oil is the lesser evil), loads of invisible fruit and whole wheat flour- not to mention that it is simple, easily made even in the food processor bowls; and it disappears- like magic.
And the best thing- you call it bread but it tastes like cake- it is so unbelievably delicious!
My friend Avinash has been asking me to post this recipe for a very very long time, and I have been unforgivably, abominably slow.
- Whole Wheat flour- 3/4 cup
- Plain flour- 3/4 flour
- Baking powder- 2 tsp
- Baking soda ( soda bicarbonate)- 1/4 tsp
- Bananas- very ripe- 2
- Oil, odourless- 1/2 cup ( sunflower or groundnut or grapeseed)
- Brown sugar- 1 cup
- Eggs, large-3
- Vanilla essence- 1 tsp
- Cinnamon powder- 1/2 tsp
- Nutmeg powder (optional)- 1/4 tsp -
- Walnuts, chopped- 3 tbsp chopped
- Butter- for greasing
1. Grease and line a a 9″ square tin with butter or line with baking paper. I have also use a bread tin with excellent results.
2. Preheat oven to 180 °C/350 °F.
3. Sieve wheat flour, plain flour, baking powder, soda, cinnamon powder, and nutmeg powder. I like to do this 2-3 times to ensure that the bread has a fantastic light texture.
4. In a large mixing bowl, mash bananas. A fork would do as well. Ensure there are no lumps. I love using my Bamix hand blender. Makes life so much easier. Everything in one bowl, less washing up!
5. Add oil, brown sugar and mix well. Use a balloon whisk. In my case, continue using hand blender.
6. For an even quicker way, do all these things in a food processor. Things mush up much quicker.
7. Beat the eggs in a separate bowl.
8. Add slowly to the big bowl while mixing continuously. If using a food processor, just beat the eggs and add in.
9. Mix in vanilla essence.
10. Add the sifted flour mixture and walnuts and mix in lightly. Add the walnuts into the bowl.
If using the food processor, remove the mixture into a bowl after mixing in the flour and then add in the walnuts.
11. Pour into prepared tin and bake for 30 minutes.
12. The batter is quite runny. Most times, it takes longer than the recommended 30 minutes.
13. Poke with a skewer in the centre. Ideally, it should be clean. If the batter sticks to the skewer, bake for another 5-10 minutes.
14. Remove from the oven and let the banana bread cool for 10- 15 minutes in the tin.
15. Turn out on a wire rack to cool.
16. When completely cool, slice it into thin slices and serve. I find that my JML slicer does this job the best!