A simple homemade banana bread made with wholemeal flour, ripe bananas and a little cinnamon. Perfect for using up the last few bananas in the fruit bowl.


Makes: 1 loaf, approximately 10 slices

Prep time: 10 minutes

Cook time: 45 minutes

Oven: 160°C fan-forced or 180°C conventional


Ingredients

  • 300 g peeled, very ripe banana, approximately 3 medium bananas
  • 250 g wholemeal plain flour
  • 100 g organic raw sugar
  • 2 eggs
  • 80 ml light olive oil
  • 100 ml milk
  • 5 ml vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon, optional
  • Pinch of salt

Method

  1. Preheat the oven to 160°C fan-forced or 180°C conventional. Grease and line a loaf tin approximately 22 × 11 cm.
  2. Mash the bananas in a large bowl.
  3. Whisk in the sugar, eggs, oil, milk and vanilla until combined.
  4. In a separate bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon and salt. If you sift the flour, add any bran left in the sieve back into the bowl.
  5. Gently fold the dry ingredients into the banana mixture until just combined. Avoid overmixing.
  6. Spoon the mixture into the prepared tin and smooth the top.
  7. Bake for approximately 45 minutes, or until a skewer inserted into the centre comes out without wet batter. If the top browns too quickly, loosely cover it with foil.
  8. Leave in the tin for 15 minutes, then transfer to a wire rack to cool before slicing.