Banana Bread
Ingredients
125g brick margarine
125ml (½ cup) Huletts White Sugar
3 eggs
3 bananas
3ml (½ teaspoon) vanilla essence
400ml (1⅔ cup) flour
Pinch of salt
Pinch of bicarbonate of soda
10ml (2 teaspoons) baking powder
45ml (3 Tablespoons) milk
Method
1. Grease a loaf tin. Cream the margarine and sugar with a wooden spoon.
2. Add the unbeaten eggs one at a time and beat thoroughly. Mash the bananas with a fork and add to the mixture with vanilla essence.
3. Sieve the flour, salt, bicarbonate of soda and baking powder and add to the mixture with the milk. Mix well.
4. Place the mixture in the tin and bake for ½ an hour at 180ºC. Reduce heat to 140ºC and bake for a further ½ to ¾ of an hour, or until nicely browned and baked through. To test if ready, push a skewer or knitting needle into the loaf. If this comes out clean the cake is ready. If some of the cake mixture sticks to the skewer, the cake needs more baking time.
125g brick margarine
125ml (½ cup) Huletts White Sugar
3 eggs
3 bananas
3ml (½ teaspoon) vanilla essence
400ml (1⅔ cup) flour
Pinch of salt
Pinch of bicarbonate of soda
10ml (2 teaspoons) baking powder
45ml (3 Tablespoons) milk
Method
1. Grease a loaf tin. Cream the margarine and sugar with a wooden spoon.
2. Add the unbeaten eggs one at a time and beat thoroughly. Mash the bananas with a fork and add to the mixture with vanilla essence.
3. Sieve the flour, salt, bicarbonate of soda and baking powder and add to the mixture with the milk. Mix well.
4. Place the mixture in the tin and bake for ½ an hour at 180ºC. Reduce heat to 140ºC and bake for a further ½ to ¾ of an hour, or until nicely browned and baked through. To test if ready, push a skewer or knitting needle into the loaf. If this comes out clean the cake is ready. If some of the cake mixture sticks to the skewer, the cake needs more baking time.
HINT:
The banana bread is best if you keep it for a few days before eating.
The banana bread is best if you keep it for a few days before eating.
