Banana bread
There are endless variations of this recipe. This is a fairly simple recipe with whole wheat flour and not too much sugar. You can determine the sweetness of this recipe by the ripeness of the bananas; the sweeter the banana, the less sugar you need. A (reasonably) healthy snack.
Preparation
- Preheat the oven to 170C. Grease the cake tin and line it with baking paper.
For the crumb layer, put the ingredients in a bowl and rub them together with your fingers until you get crumbs. Put the bowl in the refrigerator until use. - Mix all the dry ingredients with the sieve; rinse the sieve afterwards. Mix the 'wet' ingredients in the measuring cup, also with the sieve. Add the wet ingredients to the bowl with the dry ingredients and 'fold' them together with the spatula. Some lumps may remain, so do not stir too much.
Pour the batter into the cake tin and sprinkle the crumbs over it for the crumb layer. Bake the cake in the oven for about 50-60 minutes. Test with a skewer to see if the banana bread is cooked. Let the cake cool in the tin on a rack for about 10 minutes and then remove it from the tin to cool completely.
