Today I am sharing another delicious, traditional South African recipe: Banana Bread!
Most South Africans love banana bread. I for one love all things sweet. I have shared my favourite Lemon Meringue Tart , Milk Tart and Pancake recipe previously. Today it is the banana bread recipe! It is an easy recipe, easy enough for kids to help make it!
Banana bread is a good recipe to make when you have overripe bananas. You could make a healthier version by substituting the sugar with sweetener, the flour with wholewheat or coconut/rice flour).
Now onto the recipe. Just remember the size of bananas varies. You might think you have a medium-sized banana, but it can be huge compared to what I am using here. I have seen in the US and Australia that you get really big ones, so play with the number of bananas you add- if it is too wet, add fewer bananas next time.
125 ml (1/2 cup) butter/margarine
125-250 ml (1/2 – 1 cup) sugar(your preference)
500 ml (2 cups) flour(cake or all-purpose or half wholewheat flour for a healthier version)
10 ml (2 teaspoons) baking powder
2.5 ml (1/4 teaspoon) salt
4-6 ripe bananas, mashed 400g (1 3/4 cup)
5 ml (1 teaspoon) vanilla essence(optional)
2.5ml(1/2 teaspoon) Cinnamon(optional)
Crushed pecan nuts(optional)
- Preheat the oven to 180’C (350′ F).
- Use a small bread pan, sprayed with non-stick spray.
- Beat butter and sugar until creamy. Add essence if you wish.
- Add eggs one by one.
- Add dry ingredients.
- Add bananas(and nuts) and mix well but do not overmix.
- Add to the pan.
- Bake for an hour or until baked through.
- Serve with butter.
Grab this Banana Bread Clay Pan.
I hope you enjoy this traditional banana bread! Leave your thoughts in the comments or feel free to share this post! PS- check out this Malva Pudding recipe too!