Updated: Oct 3, 2021
My husband and daughters love sweets. They tagged along my grocery trips so that they could pick out sweets and desserts. We often argued at the grocery aisle about purchasing possessed food with high sugar content. They believed I controlled their diet unnecessarily. My husband even told his friends he lived in a slavery camp. My older daughter declared there’s no food in our house.
As such, occasionally, I treat my family to something sweet - Banana Bread. In this recipe, I cut down the sugar from original the recipe by half and use one extra banana. I also replace some butter with vegetable oil. It's also easy to make and hard to screw up.
Perfect for Sunday breakfast or afternoon tea, this not-so-sweet banana bread oozes with banana flavour.
11/2 cup all-purpose flour
1/4 cup of sugar
1/4 cup vegetable oil
1/4 cup melted butter
1 tsp of cinnamon powder (optional)
1/2 tsp of salt
1 tsp of baking soda (not baking powder)
1/2 tsp vanilla extract
3 ripe/brown bananas
Brush the baking tin with butter
Preheat oven at 350F
Whisk egg, sugar and vanilla extract together until creamy and in a pale yellow colour (to speed up whisking, put the mixing bowl over a bath of warm water)
Smash ripe bananas until very soft using a fork or a whisk
Mix egg batter, butter, oil with banana.
Sift flour, salt, baking soda, cinnamon through a sieve.
Fold half the flour mixture into the batter and then add the other half. Scoop down to bottom of the bowl to make sure everything is well mixed.
Pour batter into baking tin and bake for 40 minutes. If you use a baking tin with more surface area, reduce the baking time to 35 mins.
Remove from oven and check with a skewer. If it comes out clean then it's done. Otherwise, put it back in the oven for another 5 minutes.
Remove from the baking tin and put it on a cooling rack for 20 mins.