My apologies for the poor picture quality. My computer will not acknowledge the existence of my camera memory card so this is an iPhone picture.
I made this yesterday for the first time in over a year. Whenever I crave banana bread I have hard bananas. I tried making banana bread with hard bananas once and I will never make that mistake again. This recipe is from one of my mom’s friends but I can’t remember her full name to give her proper credit. Given that my oven is tiny I made it in a round pan and it cooked beautifully. Well, I overcooked it a bit because I was in the bath at the time but that is my fault and not the recipe’s. this is a fairly light and fluffy cake-like bread.
Michelle’s Banana Bread
My mom’s friend Michelle
1 1/2 cups flour
1 cup white sugar (I used 1/3)
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup nuts (I used dried cranberries instead)
1-3 medium bananas, mashed (I used six very small ones)
3 tablespoons oil
3/4 cup milk (I used unsweetened soy milk)
Preheat the oven to 170C. Whisk the dry ingredients together in a small bowl. In a large bowl, whisk the wet ingredients together (in this case the nuts/cranberries are a wet ingredient). Add the dry ingredients to the wet ingredients and mix until just combined. Bake for about 55-60 minutes until it passes the toothpick test.