Description
Delicious banana bread made with overripe bananas, 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
- ½ cup (110 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon (5 g) vanilla extract
- 1 ½ cups (225 g) plain flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) salt
Instructions
- Preheat the oven to 160°C (320°F) for fan/convection or 180°C (355°F) for standard. Grease and line a 9 x 5 inch loaf tin with baking paper.
- Mash the overripe bananas in a large mixing bowl. Add oil, milk, both sugars, eggs, and vanilla extract; stir until well combined.
- Sift the flour, baking powder, and salt over the mixture and stir until just combined; a few lumps are fine.
- Pour the mixture into the prepared tin and bake for 45-55 minutes or until golden and a skewer inserted in the center comes out clean.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped tightly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American