19 July, 2015
Banana Bread
Banana Bread
Makes: 1 loaf or 12 muffins
Ingredients:
- 2 1/2 cups SR Flour
- 1/2 cup raw or brown sugar (see recipe notes for no added sugar option)
- 1 cup milk
- 1 egg (see recipe notes for egg free version)
- 2 tablespoons butter, melted
- 2-3 overripe bananas, mashed
Method:
- Preheat your oven to 180 degrees Celsius.
- Combine all ingredients in a large mixing bowl and use a wooden spoon until well combined.
- Pour the mixture into a well-greased and baking paper lined loaf tin or well-greased silicon muffins cups.
- Bake the loaf for 30-40 minutes until the skewer comes out clean and is golden on top.
- Bake the muffins for 20-25 minutes until the skewer comes out clean and they are golden on top.
Recipe Notes:
- To make the recipe EGG FREE; remove the egg from the recipe and replace with an additional banana
- To make the recipe NO ADDED SUGAR; remove the sugar from the recipe and replace with; 1/2 cup apple sauce, or 1/4 cup honey, or 1/4 cup rice malt syrup
- To make the recipe DAIRY FREE; remove the milk from the recipe and replace with coconut milk and also remove the butter and replace with either coconut oil or Nuttalex
- For an additional treat, add in 3/4 cup of dark chocolate chips for a delicious choc-banana bread/muffins
- Store in an airtight container under 27 degrees for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.