an ultra-rich indulgent moist bread with lots of sugar and butter that it can pass off as a cake.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 25x3 mini loaf
Author: Famidha Ashraf
Equipment
2 5x3 inch loaf pan
INGREDIENTS
Dry Items
1cupwhite sugar
1¼cupsall-purpose flour (plain flour or maida)
¼teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonground nutmeg(or cinnamon)
½teaspoonsalt
Wet Items
2large eggs
¾cupmashed overripe banana
100gramsbuttermelted and cooled
INSTRUCTIONS
Preheat the oven to 170°C. Grease and line with baking paper two 5 x 3 inches mini loaf pans and set aside. You may use one 8x4 inch loaf pan.
In a large bowl, whisk together the sugar, flour, baking soda, baking powder, nutmeg or cinnamon and salt.
1 cup white sugar, 1¼ cups all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon ground nutmeg, ½ teaspoon salt
In another large bowl, whisk the eggs and combine them with the mashed bananas.
2 large eggs, ¾ cup mashed overripe banana
Pour the wet ingredients over the dry ingredients and mix them until just combined. Stir in the melted and cooled butter and fold until fully incorporated.
100 grams butter
Pour the batter into prepared pans and bake in the preheated oven until golden dark brown about 45 minutes. The banana bread is done if a toothpick or cake tester inserted in the centre of the loaf comes out clean. Allow cooling for 10 minutes before removing and slicing.
Serve warm banana bread with black coffee or tea. Store any leftovers in an airtight container for up to two days.
Notes
If you find the bread browning too quickly, tent it with foil or reduce the temp to 150°C towards the last few minutes.