This banana loaf is a winner, always perfect. Quick, easy and just delicious, moist and divine. I thrash this recipe and it is always a winner and always enjoyed. My signature lunchbox filler!
Serves 8 – 10
1 3/4 cups self raising flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup milk
1/3 cup Olivado Extra Virgin Sweet Almond Oil
1 cup (or more!) mashed ripe bananas – we love Dole NZ
Sift flour, baking soda and salt into a bowl. Mix in sugar. In another bowl beat eggs. Stir in milk, almond oil and banana. Mix quickly into dry ingredients, stirring until ingredients are just combined. Spoon into a greased and lined 22cm loaf tin. Bake at 180 degrees C for 45 to 50 minutes. Leave in tin for 10 minutes before turning out onto a wire rack.
As an alternative, double the recipe exactly and this makes the perfect banana cake as well. Bake in a cake ring and ice with chocolate icing – see the recipe for the best icing below.
Tip: Add some more sustaining power to this very tasty banana loaf. Replace part or all of the flour with 50/50 mix of fine ground rolled oats and almond flour.