This banana bread recipe is not just a great way of using up those overripe bananas, its amazing. Super easy to make, it’s perfect for a lazy Sunday morning with a cup of hot tea or whenever the cravings hit.
Banana bread makes me think of Koko Mantsha from Skeem Saam. I love how she almost always have a freshly baked loaf to offer to her visitors especially Celia, makes me wanna join them but since we can’t here is my recipe
Baking powder vs baking soda/bicarbonate of soda?
While both are leavening agents baking soda which is also known as bicarbonate of soda can achieve a lighter and softer texture than baking powder but it also has a ‘tangy’ taste that is not desirable, if too much is used. Baking powder, on the other hand, contains baking soda and a weak acid is mild tasting is but not strong enough to leaven/raise dough the same way as baking soda hence 1/2 of each in this recipe
This recipe has just enough baking soda/bicarbonate of soda to not overpower the bananas and make it soda bread. It’s super soft and just perfect with some butter.
- 2 cups flour
- ½ cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 4 very ripe bananas
- ⅓ cup margarine/butter
- 2 eggs
- Preheat the oven at 180 degrees Celcius and grease a loaf pan
- In a bowl whisk flour, sugar, baking powder, and baking soda until well combined and in another bowl mash the bananas, add the melted margarine, eggs and mix well
- Add the dry ingredients(flour mixture) and mix well to form a thick batter
- Pour the batter into a pan and if you are garnishing with a banana slit the banana and press it into the dough
- Bake for 60-70 mins or until an inserted skewer comes out clean