More ▾
Australia's easiest, moist banana bread
By Alison Adams · taste.com.au
Makes one 11 × 21 cm loaf
| prepPreheat oven to 160°C / 320°F or 180°C / 356°F fan forced | ||||||
| prepBrush an 11 × 21 cm loaf pan with melted butter | ||||||
| prepLine base and 2 opposite sides with non-stick baking paper, allowing overhang | ||||||
| 265 g / 1 3/4 cups self-raising flour | Sift self-raising flour, plain flour & cinnamon | Stir in sugar, make well | Add banana mixture to flour, stir until combined | Spoon into pan, smooth surface | Bake 160°C / 320°F, 45–50 min until skewer clean | Cool in pan 5 min, turn onto rack, cool completely |
| 40 g / 1/4 cup plain flour | ||||||
| 2.5 g ground cinnamon | ||||||
| 140 g / 2/3 cup brown sugar, firmly packed | ||||||
| 2 overripe medium bananas | Mash bananas, stir in eggs, milk & butter | |||||
| 2 eggs, lightly whisked | ||||||
| 125 ml / 1/2 cup skim milk | ||||||
| 50 g / 1/4 cup butter, melted, cooled | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free