How To Bake Easy Banana Bread

11 Aug

Got to try the anodized loaf baking pans I bought online. And, what better way to try it first time than baking fresh banana bread.

Here’s the basic ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 pinch of salt
half teaspoon of cinnamon (optional)
2 eggs
3/4 cup corn oil
1 cup brown sugar
3 medium size overly ripe bananas

Baking procedure:

  • Preheat over to 350 degrees F.
  • Mash the bananas. Set aside.
  • Sift together the flour and the baking soda. Add the salt and the cinnamon. Set aside.
  • Beat the eggs one at a time.
  • Add the mashed bananas, then, the sugar and the oil.
  • Carefully add in the dry ingredients and mix until just blended.
  • Pour the batter in a lightly greased pan.
  • Bake 25-35 minutes.

The aroma of the cake baking in the oven makes the kids go crazy. Honestly, this is one baked goodie that I really love doing over and over again. Ingredients are cheap and easy to source out. Recipe is so simple. Yet, the finish product is a bread so moist and the heavenly aroma is almost addicting.

Give it a try.

TIP #1: If you want to achieve a moist banana cake, turn the oven’s temperature lower (280 degrees) after 20-25 minutes. And after 10 more minutes, get the pan out of the oven. Don’t overbake it by switching off the oven and leaving the cake inside.

 TIP #2: There’s no artificial coloring used in this recipe. It’s the Muscovado sugar (brown sugar) that makes up the brown, almost chocolate-color of the banana bread. Moreover, Muscovado sugar’s more healthier than other refined sugars as it has retained the nutrients found in sugarcane.

Try the super Easy Carrot Cake I made too.

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2 Responses to “How To Bake Easy Banana Bread”

  1. Kero August 13, 2013 at 8:16 pm #

    I can smell the aroma from here! Hubby’s been asking me to bake another banana loaf but what do you know, my little boy loves very ripe bananas we ran out every two days! haha

    I use four bananas (and I don’t want to skimp on it hehe) and a little vanilla and yoghurt to keep it moist. They are best eaten too after two days when ingredients have blended well. perfect for holiday baking!

    • clarizze August 13, 2013 at 8:30 pm #

      loaf that small? it ain’t gonna stay in the table for 24hours :)
      vanilla’s my fave flavouring, too. and, thanks for giving me that yoghurt idea.