PREP: 10 minutes BAKE: 45 minutes MAKES: 1 loaf
INGREDIENTS: What you need: CONVERSION CHART
¼ tsp = 1.25ml ¼ cup = 60ml
• ½ cup butter, at room temperature • 30cm loaf tin ½ tsp = 2.5ml ⅓ cup = 85ml
• 1 cup sugar 1 tsp = 5ml ½ cup = 125ml
• Spray n’ Cook 1 Tbsp = 15ml 1 cup = 250ml
• 3 eggs • Baking paper
• 1 tsp vanilla essence • Mixing bowl
• 3 ripe bananas, mashed • Whisk
• ½ cup milk • Measuring cups
• 1 tsp bicarbonate of soda • Measuring spoons
• 1 tsp Snowflake Baking Powder • Flat bladed knife (dinner knife)
• 2 cups Snowflake Cake Wheat Flour
• ½ tsp salt
METHOD
1. Preheat the oven to 180˚C and grease and line your
loaf tin with baking paper.
2. Add butter and sugar to a large mixing bowl.
3. Beat or whisk the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating each one in thoroughly
before adding another.
5. Add vanilla essence and mix.
6. Add the mashed bananas.
7. Mix milk and bicarbonate of soda together in a jug, mix well
then add to the batter mixture.
8. Add flour, baking powder and salt and mix well.
9. Pour the batter into your lined loaf tin and place in the oven.
10. Bake for 45 minutes until golden brown.
11. Remove from oven and allow to cool for 25 minutes.
12. Turn the banana bread out of the loaf tin and slice and serve.
13. Keeps well in an airtight container in the fridge for up to 2 weeks.
*You can also spoon the mixture into cupcake liners in a cupcake
tin and make banana muffins - cooking time will change to 20-25
minutes at the same temperature.
Lining bakeware is frequently required when baking. This is a step-by-step guide on how
to do that properly:
• Get all the required materials ready, these would include scissors, baking paper and the baking tin.
• Place the loaf tin upside down on an even, flat surface
• Place a sheet of baking paper (slightly bigger than the base of the tin) over the bottom of the
baking tin and gently fold the edges around the tin.
• Take the paper off the loaf tin, fold along the creases you have made.
• Cut along the edges of the creases.
• Place the cut-out baking paper into your loaf tin. It should be a perfect fit and will help in ensuring
that nothing gets stuck to the loaf tin during baking.
