Banana Cinnamon Bread

THIS BREAD IS BANANAS. B-A-NA-NA-NAS. GEDDIT?!
For reference:

Here is my re-appropriated version of the generic banana bread. It is no secret that I’m a fan of cinnamon; in fact, I have taken the Cinnamon Challenge and made it quite far. I also love bananas (I really love bananas, arguably the most versatile fruit on this planet) and apples – two fruits that can be married beautifully with cinnamon to add a brilliant flavour to your favorite baked goods.

My go-to banana bread is actually an amalgamation of two different recipes and has the extra dimension of cinnamon. It’s a perfect snack to go along with your late night coffee/tea breaks and a great way to get those rotting bananas off your dining table.

Ingredients:
1/2 cup butter
2 large eggs
3 ripe bananas
1 tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1/4 tsp salt
3/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda

Directions:
Begin by preheating the oven to 160 C, and greasing a 9 inch loaf tin or Pyrex pan.

Then start putting together your ingredients. Cream the brown sugar and butter in a relatively large mixing bowl (to avoid sugar flying off everywhere) until the mixture is light, fluffy, pale in colour. If you like things a little sweeter, you can use a half-and-half cup mixture of granulated white and soft brown sugar; I just prefer the richness of brown sugar.

Now mix in the eggs using a whisk, one at a time and beat well each time.

Using a fork, mash the bananas in a small bowl (this is the icky part), and add the splash of milk and cinnamon. In a separate large bowl, mix the flour, salt, baking powder, and baking soda.

Mix in the banana mixture to the first butter-sugar cream and stir until they are combined well. Add the dry ingredients and mix just until the flour disappears, you do not want to over-beat the batter.

Pour the mixture into the loaf tin.

Bake for 60 to 70 minutes, check with a cake tester or a toothpick, if it comes out clean the bread is cooked. The other way of knowing if a bread or cake has been cooked, as pointed out by British baker Lorraine Pascale on Masterchef Australia this season, is the beautiful smell is fills the kitchen with. Once cooked, take the loaf out of the oven and set aside for 15 minutes to cool. Remove the loaf from the tin and cool for another 15-20 minutes before you slice it. If you don’t let it cool properly, it stands the chance of breaking apart when you try to take it out of the tin and cut it.

And there you have it!

-Eissa

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