Description
A delightful treat made with overripe bananas that results in a moist and tender loaf, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 overripe bananas
- ½ cup (125 mL) canola oil
- ½ cup (125 mL) milk
- ½ cup (120 g) caster sugar / superfine sugar
- ½ cup (110 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon (5 g) vanilla extract
- 1 ½ cups (225 g) plain flour / all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) salt
Instructions
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, leaving at least 3 cm (1 inch) overhang for easy removal.
- In a large mixing bowl, mash the overripe bananas well. Add the oil, milk, sugars, eggs, and vanilla extract. Stir until everything is well combined.
- Sift the flour, baking powder, and salt over the mixture. Stir until just combined, leaving a few lumps.
- Pour the batter into the prepared tin. Bake for 45-55 minutes or until the top is golden and a skewer inserted in the center comes out clean. Allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and sweetness. Don’t overmix the batter; a few lumps are okay. You can add nuts, chocolate chips, or dried fruit for extra texture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American