Banana Bread
Warm, golden and impossibly comforting, this banana bread is the kind of bake that fills a kitchen with anticipation. Ripe bananas are folded into a rich, buttery batter, creating a soft, tender crumb with just the right amount of sweetness. A gently caramelised crust gives way to a moist interior, layered with notes of toasted nuts, vanilla and a hint of spice. Best served slightly warm, perhaps with a smear of salted butter, it’s simple, nostalgic, and quietly indulgent — the kind of slice that never lasts long.
- 4 Ripe bananas
- ½ Cup Olive Oil
- 3 Eggs
- 1½ Brown sugar
- 2 Tsp Vamilla Extract
- 1½ Cup Self Raising Flour
- 1 Tsp Ground Cinnamon
Preheat oven 180 C
Place bananas in a bowl and mash with a fork. Add oil, eggs, sugar and vanilla, combine
Add the flour and cinnamon and mix.
Line a backing tin with non-stick baring paper (spray tin with some oil to stick the paper to the tin.
Pour the mixture in the lined tin and cook for 45 minutes
Test, till a skewer comes out clean
Allow to cool down for 5 min before turning out the cake on a wire rack to let cool down completely.