Do you have some over-riped bananas which are too soft or mushy to consume by itself? Not sure what to do with them and want to make the most of them? How about making some easy banana bread?
This recipe adapted from The Kitchn was forgiving as described and rather fool proof. True to what the site mentioned, no mixer nor blender is required. Having a fork, whisk and spatula is enough. Ingredients were simple too. I tried this recipe with self raising and cake flour, both worked well with slight tweaks.
The only difference on both my attempts were the flour, ground cinnamon added to attempt 2 and attempt 2 had 10min longer bake time. The amount of flour were the same. Let’s go through the ingredients which should all be around room temperature… (note – preheat oven to 180degc)
I love seeing the crack and browning on the top. It’s like the cake is happy and smiling though it really means that the top is set before the cake stops rising. To avoid the top being too brown, foil can be used to lightly cover the top but I like that the top is slightly crispy (on my 2nd try as baked 10min more)
Loving both versions as the 1st was more cake like though when heated in a toaster oven still crisps a little on the top, and the 2nd was more ‘bread’ like. This recipe’s going to stay and become a ‘staple’ in my kitchen!!