Did I mention I don't like summers? And that marking papers is tough enough on it's own and becomes an impossible chore in heat? Don't worry, I am not going to talk about papers and summers, because today I made banana bread, so I am ready to forget the sweltering heat and the papers for the time being.
The weather is getting hotter day by day. Bananas are available but do not stay fresh for long in this hot weather. So what better use of bananas can be other than banana bread? Flavored with cinnamon this bread is soft and yummy. It is a fulfilling as breakfast and tempting as a snack. And it is the best use of those over ripe, yet not spoiled, bananas which get wasted because no one wants to eat them.
1/2 cup oil
1 cup sugar
1 1/2 cup flour
1 1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp bakingsoda
1/2 cup milk
1 cup mashed bananas (2-3 bananas)
1/2 cup assorted nuts (optional)
Preheat oven to 180 C.
Mix oil and sugar. Add flour, eggs, salt, cinnamon and nutmeg. Stir to combine. In another bowl, mix baking soda in milk and stir thoroughly. Add milk to flour mixture and beat well. Stir in bananas and assorted nuts (if using).
Bake for 50 min or until a skewer inserted comes out clean. If the top starts to brown before the bread is done, cover with foil and continue to bake. Serve warm or at room temperature. Slices of banana bread can be buttered before serving.