One of my favourite smells is freshly baked banana bread.
Banana bread is so easy to make and pretty healthy* to boot. It’s perfect served warm with some butter alongside a cup of tea or toasted with a smear of peanut butter! Either way, it is always a treat! I’ve made my banana bread in little muffin cups so you can pop them into the lunchbox too!
I found this recipe in a diet book but it doesn’t taste very diet at all! It just has less sugar than usual but feel free to pump it up on the sweet stuff by adding an extra ½ cup (1 cup in total) of sugar to this recipe.
Ingredients for banana bread
- 125 g butter or margarine
- 1/2 cup sugar
- 3 whole eggs
- 3 ripe bananas, mashed
- 1/2 teaspoon vanilla essence
- 1 2/3 cups flour
- 2 tsp baking powder
- Pinch of salt
- Pinch of bicarbonate of soda
- 1 tsp cinnamon
- 45 ml skim milk
- Slithered almonds for sprinkling on top
Cooking instructions
- Preheat your oven to 180 °C.
- Combine the butter or margarine with the sugar. Cream them with either an electric beater or wooden spoon (if you’re up for the arm exercise!). Add the bananas, eggs and vanilla essence and mix well. Sift all the dry ingredients together and add this to the banana mix. Add the milk and mix in well.
- Pour the batter into a greased baking tin and sprinkle almonds on top…use a medium-sized tin and bake for 45 – 60 min depending on whether your oven is fan assisted. The bread should be golden and cracked at the top and a skewer should come out clean when it is ready.
- If you want to make them in muffin cups, pour the batter into muffin cups and bake for about 30 minutes.
