Banana Cinnamon Bread
‘A moist and tender loaf with loads of banana-y & cinnamon-y flavour! YUM!’
Banana bread. One of those many special things in life. But there is something better than the glorious loaf. 2 loaves of course!!! And how about using wholemeal flour instead of refined white?
I always use wholemeal and I never notice the difference, in fact I think it yields a more moist loaf.
Take that refined white flour banana bread!!!! 🙂
Moist and tender with loads of delicious banana-y and cinnamon-y flavour!YUM! This classic recipe is from a AWW cookbook called: All Time Favourites, and that’s exactly what it is: an all time favourite! You can’t go wrong with this one.
Perfect served lovely & warm straight from the oven or cold in the lunchbox slathered with butter, either way is delish!
YIELDS: 2 26cm x 11cm loaves SERVES: 16
4 cups (600g) of self-raising flour (I used wholemeal)
2/3 cup (100g) plain flour (I used wholemeal)
1 tsp baking soda
2 tsp cinnamon
1 cup (220g) of packed brown sugar
4 overripe (2 cups) bananas, mashed
4 eggs, lightly beaten
2/3 cups (160ml) oil ( any type I used rice bran oil, but coconut, olive or vegetable)
1 1/2 cups (180ml) buttermilk
Pre-heat the oven to 180 degrees and grease 2 26cm x 11cm loaf pans.
Sift all the dry ingredients (not the brown sugar) into a bowl and then add the brown sugar and mash through.
Next add the banana, eggs, buttermilk, oil and fold until just combined.
Spoon into loaf pan and cook in the oven for about an hour or until a skewer comes out clean and a nice brown crust has formed.