Updated: Sep 11, 2020
Out of all the banana cakes/bread/loaves I've tried in my life, this is the best one hands-down. It is just the right texture and just the right flavour. I have my mother-in-law to thank for giving me this recipe many years ago. I have however adapted it slightly so it's the right balance of sweet.
This recipe can easily can be made into a round cake or muffin pan as well as being baked in a loaf tin. Muffins of course will be a shorter cooking time – probably 30 minutes or so. They're perfect to freeze for school lunchboxes. As a cake, it can be dressed up with a cream cheese frosting. Nuts, seeds, dried fruits and/or spices can be added to the mixture or sprinkled on top before baking. I sometimes replace the remaining half-cup of flour with almond meal and it turns out well.
It can be adapted to however you like really, but remember to avoid nuts and nut milks if you're making them for school and the school is nut-free.
This is a great recipe for getting the kids in the kitchen and cooking. It's very easy. There are no complicated steps and it's very hard to stuff up. It's a rustic quick-mix style batter. Cooking with the kids should be fun with minimal stress and this recipe fits the bill. Before you get all the ingredients together, start the oven and line the tin, set your child(ren) up with the bananas, a bowl and a masher.
This banana bread can also be made gluten-free with the same amount of gluten-free flour (in cups, not weight). It just needs extra extra oil. It can also be made dairy-free with a milk alternative.
Banana Bread Recipe
2 1/2 cups self-raising flour (self-raising gluten-free flour mix and wholemeal can also be used)
2–3 ripe bananas
1/2 cup brown sugar
3/4 cup milk
1/4 cup oil (I use light [this refers to flavour, not kJ] extra virgin olive oil or rice bran oil. If using gluten-free flour mix, use 2/3 cup of oil instead)
1 large egg
Optional extras: spices, nuts, seeds, dried fruit.
Pre-heat oven to 170°C (or 160°C fan-forced) and line tin with baking paper.
Combine dry ingredients in a large bowl.
Add bananas, milk, oil and egg to the dry mixture, then stir until well-combined.
Pour into the lined loaf tin and bake for 50–60 minutes. It's ready to come out when a skewer is inserted and comes out clean.
Remove from oven and cool slightly, before removing from tin.
Enjoy! And let me know what you think.