Thursday, June 16, 2011

South African Banana Bread

This recipe belongs to my dear Mother, not sure who she inherited it from, but it's the best Banana Bread Recipe I have ever come across. Don't be tempted to add more bananas as I find it makes the bread too heavy and so it sinks once you take it out the oven. Why fix what isn't broken right! Stick to this recipe and you'll enjoy sweet success mmmmmmm......
Note: I make mine Dairy and Wheat/Gluten free, so I've added Dairy Free and Wheat Free notes for those with allergies

South African Banana Bread

1/2 Cup Margarine (DF: use Wooden Spoon Margarine)
1 Cup Sugar
2 Jumbo Eggs
1 Cup Mashed Bananas (2 large, 4 small)
1 tsp Vanilla essence
2 Cups Flour (W/GF: Replace with equal quantity of Gluten free flour mix)
1/4 tsp Salt
1/4 tsp Bicarb (baking soda)
2 tsp Baking powder
1/2 Cup Milk (DF: Replace with rice or soya milk)

1. Preheat the oven to 180*C
2. Cream margarine and Sugar.
3. Add eggs, banana, and vanilla essence and mix well.
4. Add sifted dry ingredients and milk alternately, mix well.
5. Turn into a greased loaf tin. (don't fill more than 4/5, it will overflow)
6. Bake for 60-65 minutes.

Muffin Variation:
1. Follow steps 1-4 above.
2. Pour batter into muffin cups, filling 4/5.
3. Bake for 30 minutes
4. Makes 12-18 depending on size
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