Oprah surprised the world with her “I love bread” remarks but don’t we all my sentiments exactly especially banana breads.

A few years back I used to enjoy some freshly baked banana bread at a restaurant which frequented however it unfortunately shut down. So after weeks of mouthwatering delicious looking Instagram banana bread photos and promising recipes online I gave in and made my first attempt which although good it was a bit too sweet for my liking but I reviewed the recipe by slightly reducing the amount of sugar in the recipe. 

The best thing about this recipe is the fact that  the ingredients are readily available and I think they can be found even in the baking beginners kitchens. The preparation and cook time of the banana bread takes longer than my other baking experiences which I have previously shared here but the results are equally delicious.

As usual I began by peeling four ripe bananas which are the heroes of this recipe before assembling all the other ingredients of the recipe.

For my recipe I incorporated both cinnamon and nutmeg to add the delicious aroma and elevate the dish with some flavours.

To start off I began by mashing the bananas in the mixer which can also be done by use of a fork and thereafter put them aside in a bowl before pre-heating the oven at 180 degrees Celsius.

Then I proceeded to cream the sugar and the eggs each at a time until they were smooth before adding the mashed bananas and mixing further. Thereafter I added the vanilla extract and oil mixed it a bit before folding in the sifted flour, salt, cinnamon, nutmeg, baking soda and powder.

I then proceeded to prep the baking dish by rubbing it with some butter before dusting it with some flour to ensure that the bread did not stick to the sides. I poured the mix into the pre-pared baking dish and into the already pre-heated oven for 50 minutes.

As usual I have this habit of  constantly peeping into the oven as the dish cooks partly to make sure that everything is going on well but for the main part the excitement is just too much.  


In order ensure that the banana bread or pastries in general are cooked I insert a toothpick in the middle of the pastry which if clean is an indication that it is ready if not you may need to add a few more minutes.  





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