Recipe by Women’s Weekly Food from The AWW Cooking School For Kids
This recipe is soo yummy. I absolutely love this banana bread; it’s not too sweet, the texture is great and I love the cinnamon in it. I like to toast mine and have it warm with butter…soo good.
Thanks to Women’s Weekly Food xx
- 1 1/4 cups (185g) self-raising flour
- 1 teaspoon ground cinnamon
- 20g butter
- 1/2 cup (110g) firmly packed light brown sugar
- 1 egg, beaten lightly
- 1/4 cup (60ml) milk
- 1/2 cup mashed banana
Turn on the oven to 220°c and let it heat up. Grease and line a 14x21cm loaf pan.
Use a flour sifter to sift the flour and cinnamon into a large bowl; use your fingertips to rub the butter into the flour mixture. Add the sugar, egg, milk and banana; stir with a wooden spoon about 10 times-not too many as the batter should be lumpy. Put the mixture into the loaf pan; use a spatula to spread it evenly into the pan.
Put the pan into the oven and back for about 30 minutes. Take the pan out of the oven and leave it for 5 minutes. Carefully turn the banana bread from the pan onto a wire rack, top-side up; leave it to cool down.