This recipe is not really my own, it’s kind of a mix of a few different ones I have used over time – the great thing is that it seems to work out ok every time – no need to weigh your flour for this one, get it about right and it should be fine!
Quick and easy to make, with staple ingredients from the fridge and cupboard, so as soon as you have a couple of brown looking bananas you can whip one up.
Yes, it has a bit of sugar, but still on the low side. I make it often for my active kids and they love it as a snack. At least it’s home-made, which means none of the additives that many of the store-bought varieties contain.
Nice on it’s own, fresh from the oven, and also lasts a couple of days in an airtight container. It might last longer but we never have any left to know!
Feel free to adjust recipe to suit tastes – you could add sultanas or change the topping to any sort of nuts or seeds.
2-3 ripe bananas, mashed
2 eggs, lightly beaten
¼ cup brown sugar
¼ cup extra virgin olive oil
1 cup wholemeal plain flour
¾ cup white plain flour
½ tsp bicarbonate of soda
½ tsp ground cinnamon
Chopped walnuts (optional)
Preheat oven to 170 degrees C. Line a loaf tin with baking paper.
In a large bowl, combine mashed banana, eggs, brown sugar and olive oil. In another bowl, sift flours (if you have time, mostly I don’t bother!) and mix well with bicarb of soda and cinnamon. Add wet ingredients to dry and mix well. Pour into prepared loaf tin. Top with chopped walnuts if desired. Bake for ~45 minutes until golden brown and a cake skewer inserted into the middle of the loaf comes out clean
Remove from tin and cool on a wire rack. Serve warm or cold.