If you are finding your bananas are ripening faster than you can eat them this time of year, then this easy to make recipe is ripe for you. Moist and delicious it can be served toasted to the kids after school or fresh as a lunch box treat. Serving size: Makes 10-12 slices Extra info: Nut free. Recipe can be transformed into a gluten-free recipe by substituting the flour and baking powder for a gluten-free variety. Ingredients: 2 cups plain flour 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ cup caster sugar ½ cup brown sugar 2 eggs, lightly beaten 1/3 cup (80ml) veggie oil 1 teaspoon vanilla extract 4 ripe bananas, mashed Butter and honey, to serve
Method: Preheat the oven to 180oC. Grease and line the base of a loaf pan (mine is 11cm x 21cm). Sift the flour, baking powder and cinnamon into a large bowl. Stir in the sugars. In a separate bowl, combine the eggs, oil and vanilla. Add to the dry ingredients with mashed banana and fold until just combined – do not over mix. Place in the loaf pan and bake for 50 minutes or until a skewer inserted into the middle of the loaf comes out clean. Allow to cool for 10 minutes, then remove to a wire rack and slice thickly. Serve spread with butter and drizzled with honey.