Banana Bread

The moist banana bread recipe here is a type of quick bread containing yellow mashed bananas. It is usually leavened with baking powder or soda instead of yeast. Suitable as breakfast or for afternoon tea, this moist banana bread recipe is easy to prepare and once baked, can keep for a day or two without any refrigeration. The origin of the very first banana cake recipe is unknown although it is believed it came into light at around 18th century from housewives experimenting with potassium carbonate.
     As opposed to a banana cake, a banana walnut bread as it is more fondly known is more of a bread as the method for mixing it is different from cakes. This moist banna bread recipe calls for muffin method rather than creaming method. Compared to a banana cake, the recipe here is less sweet and more suitable to be spread with jam, butter or even peanut butter for a more enjoyable meal. Best eaten warm fresh from the oven.

Below is a video showing you how to bake Banana Bread

Recipe
450 gm Bananas (Over ripe ones tastes better)
450 gm Sugar
450 gm Soft Flour
4 nos Whole Eggs
125 ml Corn Oil
190 ml Milk
15 gm Sodium Bicarbonate
1/2 tsp Vanilla Essence

Method
1) Place bananas and sugar in a mixing bowl. Use a beater to mash everything together till smooth. 
2) Add all remaining ingredients and continue to beat just till batter is smooth. 
3) Line a 15cm X 15cm (6" X 6") square cake pan with grease proof paper. Pour the batter into cake pan till 3/4 full.
4) Bake in oven at 170C (340F) for 45 minutes till cook.
5) Insert a toothpick into centre of cake when done. If inserted toothpick comes out clean, your cake is done.

The Moist Banana Bread Recipe here makes 2 X 15cm (6") Square Cake Pan