10 Servings
~ 35 min
- 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
- 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 - Preheat oven to 180 degrees Celsius/ Gas Mark 4. Grease and line your loaf tin with baking paper.
- 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.
- Mash the bananas and drizzle the lemon juice over them to prevent discolouring as well as to heighten the flavour of the bananas.
- 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.
- Mix gently until well combined, taking care not to over-mix. Put batter in prepared loaf tin.
- Bake in preheat oven for 35min or until skewer comes out clean when inserted. Enjoy!
