1½ CUPS BROWN SUGAR(if your bananas are very ripe you may like to use less)
1 TEASPOON VANILLA EXTRACT
1½ CUPS SELF RAISING FLOUR
1 TEASPOON GROUND CINNAMON
Preheat oven to 180°C(350°F).
Place the bananas in a mixing bowl and mash with a fork.
Add the oil, eggs, sugar and vanilla and mix to combine.
Add the flour and cinnamon and mix until combined.
Pour into a 21cm x 10cm loaf tin lined with non-stick baking paper.
Bake for 1 hour – 1 hour 10 minutes or until cooked when tested with a skewer.
Allow to stand in the tin for 5 minutes before turning out onto a wire rack to cool completely before cutting.
This banana bread makes a regular appearance in our house, especially during the road cycling season! This is a great tasty snack for morning or afternoon tea. It also works well for cyclists looking for a quick source of fuel on a long ride, or athletes looking for something quick to top up energy before training or events.
PS. If you aren’t quick enough to get a slice straight out of the oven, give it a zap in the microwave to warm it up – you won’t regret it!