Banana Bread

In this heat, bananas are constantly turning brown in my kitchen. Baking a banana loaf is a great way to use them. It’s a wonderful weekend treat and the leftovers can be put into lunch boxes. You can replace half a cup of flour with some rolled oats or pronutro to give it more texture and add some whole grains.Here’s what goes in:

Half a cup of butter, softened

1 cup of sugar

2 eggs

2 cups of flour

2 teaspoons of baking powder

1 teaspoon of salt

4 to 6 ripe bananas

How to do it:

Preheat your oven to 180* and grease and line a loaf tin measuring around 120 x 220 cm. Cream the sugar and butter using a hand held blender, and then add the vanilla essence. Add the eggs one by one and cream. Stir in the flour, baking powder and salt. Mash the bananas, either by hand perhaps using a fork or use your food processor. Combine this with the batter and when it’s all mixed in, pour it into your loaf tin. Bake your Banana Bread at 180* for one hour, or until an inserted skewer comes out clean. Allow it to rest and cool down before you slice it.

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