As I have mentioned in my previous version of banana bread which contained nuts and spices, this one is even a simpler one; a no nuts - no spice version and a cake with full of banana goodness in it. By the way, even if it says banana bread, it's texture and taste is just like that of a cake and not a bread. This recipe is also a low fat one compared to other banana breads around , using only 4 tablespoon of oil than many other cakes! It still was very moist due to mashed bananas in it. I gave half of the bread to my neighbour the day I baked them and they shared it with their guests. She told me all of them liked it and took the recipe from me. So, I share that same recipe here as well. In case you have some bananas lying in the corner crying for help, this fool-proof recipe would sure come handy.
Simple Banana Bread
1 ¾ cup (250g) all purpose flour
1 cup granulated sugar
¾ tsp baking soda
¼ tsp salt
¼ cup (4 Tbsp) vegetable oil
5 Large bananas mashed (1¾ cups)
2 large eggs, lightly beaten with whisk
2 tsp vanilla extract/essence
1 lemon’s rind
1.Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Cover the base and the longer side of a 1 kg loaf pan with a baking paper. Set aside.
2. In a large bowl combine the flour, sugar, baking soda, and salt. Set aside.
3. In a medium-sized bowl combine the mashed bananas, grated lemon rind, eggs, oil and vanilla. Mix well with a spoon.
4. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread). Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.