A deliciously easy one bowl banana bread, perfect for using up those overripe bananas.
Keyword: banana bread
Utensils (whisk and spoon)
1cup brown sugar
1 1/2cupsall purpose flour
Preheat oven to 180c/350F.
Line the loaf pan with parchment/baking paper and a light spray of spray oil.
Peel bananas and place in bowl. Use a fork or whisk to mash the bananas well until there are no large chunks.
Add in the egg, oil, buttermilk and brown sugar. Whisk well.
Add in the rest of the ingredients (flour, bicarb soda, baking powder, salt).
Mix well until the mixture just comes together and there are no longer any clumps.
Pour the banana bread batter into the loaf pan and place in the oven for 50-55 minutes.
Banana bread is done when it is nicely browned on top. Place a skewer or knife in the highest part in the centre, if it comes out with wet batter, continue to bake for 5 minutes until the skewer comes out clean.
Allow to cool down a bit and remove from the pan, when completely cool slice and serve.
Storage: Banana bread can be stored in an airtight container for 3-4 days at room temperature. Banana bread can also be stored in the freezer for 3 months. Wrap it well and place in an air tight freezer safe container.