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Believe it or not, this is a risky dessert to make. Not everyone likes banana in dessert and because of it’s strong flavour and smell, it can be difficult to get it right.

I thought I would take that chance and make Banana Bread. The texture is slightly firmer than a normal load of bread but not hard like a beagul.


2 cups of plain flour (all purpose flour)

2 eggs + 1.5 tsp vanilla extract

1 tbsp of cinnamon

2 tsp baking powder + 1/4 tsp salt

1/2 cup of brown sugar (medium dark)

1/2 cup of caster sugar

80 ml of olive oil (canola oil – preferably an oil without much scent. Vegetable oil can be used, but olive oil is better)

4-6 whole ripe bananas (depending on how big/small they are. Increase the number if they are small)


1) Pre-heat the oven to 350F/180C/gas mark 4

2) Pre-grease a square baking tray/loaf tin (avoid silicone) with butter

© 2013 Buttered loaf tray

3) Dry ingredients: sift the plain flour, baking powder and cinnamon into a large bowl. Then add the brown and caster sugar and mixture with a spoon

© 2013 Sieve and bowl

© 2013 Sift dry ingredients

© 2013 Sifted dry ingredients

Sifting the ingredients is important: DO NOT skip this method!

© 2013 Dry ingredients

© 2013 Wet ingredients

4) In a separate and smaller bowl, add the eggs, vanilla extract, oil and then beat with a whisk

5) In another bowl cut the bananas into 1-2 inch pieces (so it’s easier to break) and with the back of a fork, press into the banana till it’s all soft and in tiny pieces

© 2013 Peeled bananas

© 2013 Mashed bananas

6) In the bowl with the dry ingredients, add the egg mixture and smashed bananas to mix well with a silicone spatula

© 2013 Mixed wet ingredients

© 2013 Final mixture

OPTIONAL: add 1-2 tbsp of golden syrup

***Tip: in this final stage of making the batter, you can add extra ingredients like walnuts, raisins, cranberries, chocolate drops etc***

7) In the pre-greased baking tray/loaf tin, pour the mixture and shake it slightly to make it even

© 2013 Mixture in loaf tray

8) Put the tray/tin into the oven on the highest level for 50 mins. Depending on how slow or fast your oven works, you may have to increase the heat or wait longer. In total, it should take no longer than 90 mins.

9) Once done, take it out and allow to cool for 10-15 mins before cutting

© 2013 Close shot

I chose to dust mine with icing sugar after I let it cool.

© 2013 dusted banana bread

© 2013 dusted banana bread 1

It comes out tougher than sponge cake but moist, yet it can be slightly dry. Hence, why I like to have my slices with a drizzle of golden syrup/honey 😀