This recipe comes from one of my mum's oldest cookbooks Feed Me, I'm Hungry. Between the two of us we have probably made this recipe a hundred times.
1 1/4 cups flour
1 tsp baking soda
1/2 cup oil
2 eggs
1 cup sugar
2 ripe bananas, mashed (I often put three for extra sweetness and moisture)
1/4 cup chopped walnuts (optional)
Preheat oven to 350F. Sift together flour and baking soda. Mix together eggs, oil, sugar, bananas and walnuts. Add banana mixture to the flour and stir until well blended.
1 tsp baking soda
1/2 cup oil
2 eggs
1 cup sugar
2 ripe bananas, mashed (I often put three for extra sweetness and moisture)
1/4 cup chopped walnuts (optional)
Preheat oven to 350F. Sift together flour and baking soda. Mix together eggs, oil, sugar, bananas and walnuts. Add banana mixture to the flour and stir until well blended.
Pour into a greased loaf pan and bake in oven at 350F from 1 hour. If making muffins bake for 20 minutes.
This sounds yummy! I was just thinking about finding a recipe for banana bread.Im going to give this a try. I will let you know how it goes.
ReplyDeleteMalcolm
I tried your recipe for Ridiculously Simply Banana Bread and it was a ridiculously simple to make and it was ridiculously good!
ReplyDeleteThanks!
I'm so glad you liked it!
DeleteWith Malcolm recommendation and your recipe Claire, I'm going to try this as well. I'll have enough patience to wait for the banana's to ripen though (Malcolm) :) thanks
ReplyDeleteMy bananas were finally ripe enough to make the bread last night. It tastes awesome. Any idea what I did wrong to get a hole in the centre of the loaf? It's not a huge hole, about the size of a toonie. Thanks to both of you.
ReplyDeleteThanks for trying out the recipe! I'm not sure about the hole, sometimes mine does crack in centre- is this what you mean? I looked up why cakes crack on-line and found this:
Delete#1
Do not over mix the batter; too much mixing causes excessive air to get trapped in the batter. During the baking process the air will escape, leaving behind cracks in the surface of the cake, especially in cheesecakes. After pouring the batter into the cake pan, carefully drop the cake pan about ten times on the surface of the counter from a height of six inches to release any trapped air.
# 2
Adjust your oven temperature appropriately and place the cake on center rack to bake. If the oven is too hot, the cake will rise too quickly and cause the top to crack. This is the most common cause of cracked cake surfaces.
# 3
Once your cake is placed in the oven, walk away. Fight the temptation to open the oven door just for a peek. The changes in temperature the cake experiences can also lead to cracking. Instead, turn on the light in the oven and watch its progress through the glass on the door.
# 4
If you are making a cake from scratch, carefully measure the baking powder or baking soda. Adding too much will cause the cake to rise too quickly, resulting in cracks.
# 5
To avoid cracking after baking, use a spatula or knife to go around the outside of the pan. Cracking can happen as the cake shrinks and pulls away from the sides. Be careful not to over handle the cake until it is completely cooled.
It was more like a crack now that I think about it. Thanks for the advice. I have more banana's ripening now so I get to try again soon. All your recipes on this blog look delicious.
ReplyDelete