• 2 ½ cups self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¾ cup granulated white sugar
  • 1 cup Wheat bran plus extra for sprinkling
  • ½ tsp salt
  • 125 ml cooking oil
  • 300 ml buttermilk
  • 2 large eggs
  • 1 tsp banana essence
  • 2 large overripe bananas
  • 1 tbsp lemon juice
There are just so many variations to making banana bread. This right here is one of them. The wheat bran adds a lovely texture as well as taste to the baked treat. Enjoy as is with a cuppa or as dessert with custard or ice-cream.

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Measuring jug
  • Sieve
  • Whisk
  • Loaf tin

Instructions

  1. Get your ingredients together. These include; 2 ½ cups self-raising flour
    1 tsp baking powder
    1 tsp ground cinnamon
    ¾ cup granulated white sugar
    1 cup Wheat bran plus extra for sprinkling
    ½ tsp salt
    125 ml cooking oil
    300 ml buttermilk
    2 large eggs
    1 tsp banana essence
    2 large overripe bananas
    1 tbsp lemon juice
  2. Preheat oven to 180 degrees Celsius/ Gas Mark 4. Grease and line your loaf tin with baking paper.
  3. Put sugar, salt and wheat bran in bowl. Sift in flour, baking powder and cinnamon. Whisk until uniform in colour. Make a well in the middle and set aside.
  4. Mash the bananas and drizzle the lemon juice over them to prevent discolouring as well as to heighten the flavour of the bananas.
  5. In a separate bowl/jug, break the eggs; add buttermilk, essence and oil. Whisk until combined. Pour this mixture into the bowl with dry ingredients. Add the bananas.
  6. Mix gently until well combined, taking care not to over-mix. Put batter in prepared loaf tin.
  7. Bake in preheat oven for 35min or until skewer comes out clean when inserted. Enjoy!

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