I made it!
18 people made this
An old recipe adapted with lower sugar than the original, with some healthy possible substitutions and nut free (though you can add some if you like!). This has been a favourite in our family for nearly 10 years.
3 1/2 cups (440g) plain flour
1 tablespoon baking powder
1/2 teaspoon bicarb soda
1 teaspoon salt
3/4 cup raw sugar
2/3 cup canola oil
2 cups mashed banana, quite ripe if possible
15 min › Cook:
1 hour › Ready in:
1 hour 15 min
Preheat oven to 180 degrees C. Grease two 20 cm x 10 cm loaf pans.
In a large mixing bowl, sift together flour, baking powder, baking soda, salt and sugar.
In another bowl, beat eggs, add oil and mashed banana and mix until combined.
Add to sifted ingredients and beat until well blended.
Pour batter into prepared pans either lined with baking paper or buttered and floured, or silicone non-stick pans, and bake about 1 hour, or until a toothpick inserted in the center, comes out clean.
Always check your banana bread at regular intervals as not all ovens are calibrated the same.
You can use softened butter instead of the oil, or replace half the oil with apple sauce.
Raw sugar or white sugar can be used (or combined).
You can substitute all or part of the flour for wholemeal flour
If the top of the bread browns too quickly during baking, cover with alfoil.
Cooked in 45 minutes and a little dry. Really nice served warm/toasted with butter
- 20 Jul 2011
I cooked this and everyone loved it. I added 1.5 tsp of cinnamon and substitued butter for the oil.
- 17 Dec 2011
Thanks for this super recipe. I baked three cakes for my colleagues and they all loved it!
The only thing I changed with the recipe is that I added choc chips and it was very yummy
It'll definitely be one of my favourites. Cheers!
- 16 Mar 2011
Write a review
Click on stars to rate