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)
3/4 cup corn oil
1 cup brown sugar
3 medium size overly ripe bananas
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.
My name is Clarizze. Close friends call me Riz. I am a mom. Full time mommy and wifey. The reason why I created this blog is because I have a forever hungry and demanding family members^_^. Hence, I share in this blog, how I am surviving and coping at this most underpaid career in this world -managing finances, kitchen misadventures, and trying hard cook.