Recipe Banana Bread
Ingredients
- Three ripe bananas
- 75ml oil
- 100g brown sugar
- 225g plain flour
- 3 tsp baking powder
Optional: 50g dark chocolate chips / chopped walnuts
Method
Preheat oven to 180 degrees Celsius. Grease and line a loaf tin.
- Mash the bananas with a fork. Then mix the oil and brown sugar well with a wooden spoon or spatula.
- Add the plain flour, baking powder and vanilla and mix until combined well. Stir in the optional chocolate chips or walnuts.
- Pour the batter into the prepared loaf tin—place in the oven to bake for 20 minutes or until a wooden skewer comes out clean. Bake in an oiled, lined 2lb loaf tin for 20 minutes. If the cake is browning too much, you can cover it with kitchen foil.
- Let it bake for another 20 minutes or until a skewer comes out clean.
- Let cool completely before slicing and tucking in! This banana bread is delicious as it is, or even toasted and slathered with peanut butter.
Lemon loaves vegan
Preheat oven to 180 degrees Celsius. Grease and line a loaf tin with parchment paper.
- 270g plain flour 120g sugar 10g baking powder Pinch of salt 70ml oil
- 60ml lemon juice
- Half a lemon's zest
200ml milk (or plant-based alternative, e.g., oat, soy, almond) 5ml vanilla extract
- Stir the flour, sugar, baking powder and salt together in a mixing bowl.
- Whisk the oil, plant-based milk and vanilla extract till combined. Pour into the dry ingredients with the lemon juice and zest and stir till you get a smooth batter.
- Pour the batter into the prepared loaf tin.
- Place in oven to bake for 35 minutes. Once baked, remove carefully from the oven wearing oven mitts (a grown-up must do this!). Place on a heatproof surface or wire cooling rack to cool.
- Your lovely lemon loaf is ready to enjoy! It can be frozen for up to a month and thawed in the microwave or overnight in the fridge when ready to eat.
Optional: If you'd like to glaze your lemon loaf, mix 50g of icing sugar with 15 ml lemon juice and 15 ml milk until smooth and pour it over the loaf to set for a couple of minutes.
Recipe credit: angesdesucre.com
