This bread is more of a cake. Going by what I’ve just said I am not sure why I’ve insisted on naming it as a bread, but that is how the recipe was given to me and that’s how it shall be. OK that was a long sentence. Phew.
This bread/cake is extremely moist with just the right amount of sweetness. I usually bake this when I have some over-ripe bananas in my pantry or at the insistence of my colleagues. It’s a big hit at my office and gets consumed in a matter of minutes – this is either a testament of just how good the recipe is or probably of just how good of a baker I am. 😎 . Let’s assume it’s the latter. 😛
2 cups all-purpose flour (plain flour is fine too)
1/2 teaspoon baking soda
1 cup white sugar
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine or unsalted butter
1 cup mashed bananas
1 tsp vanilla
½ tsp cinnamon powder
1/2 cup chopped walnuts (optional)
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Stir in cinnamon and vanilla. Spread batter into one greased and floured 9×5 inch loaf pan.
Bake in a pre-heated oven at 350 degrees F (175 degrees C) until top is brown and cracks along the top for 50 mins or until toothpick inserted comes out clean. Slice, serve & enjoy!
A few tips:
- Should your bread still not be baked at the end of the specified time, cover the pan with aluminium foil and bake for an additional 20 mins or so. When done, do not remove the foil, instead let it rest until the pan cools down. This additional time of baking + cool down will let the bread/cake cook without burning the top.
- You could also sprinkle cinnamon powder & granulated sugar (castor or brown) before baking ~ this adds a lovely crunch & texture.