I got this recipe from my cousin a few years ago and this was the first thing I’ve ever baked in my entire life. This loaf is moist, easy to make, not too sweet and somewhat healthy with the added wheat bran. I usually make this when I buy too many bananas and can’t eat them all before they ripen. This happens quite often as I don’t like to eat overly ripen bananas and my husband tends not to eat fruit.
- 1 and 1/4 cup of all purpose flour
- 1 tsp baking soda
- 1/4 cup wheat bran
- 3 ripe bananas, mashed
- 3 large eggs, slightly beaten but not fluffy
- 80 ml vegetable oil
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tsp pure vanilla extract
- Pre-heat oven to 350°F.
- In a large mixing bowl, mix together flour, baking soda and wheat bran. Set aside.
- In another bowl, mix together egg, oil, brown sugar, white sugar and vanilla extract. Add bananas and mix.
- Add egg mixture to flour mixture slowly to avoid air bubbles and mix well. If desired, add one handful of chopped baking walnuts and mix into the batter.
- Grease a loaf pan with either vegetable oil or Spam.
- Add batter to pan.
- Bake for 1 hour or until toothpick inserted into the middle comes out clean.
Notes and Tips:
I usually use 4 ripe bananas for extra flavour. You can mash the bananas with a potato masher. If it looks like you have too much batter for your pan, just add the rest to muffin or cupcake tins and bake for a shorter amount of time.