This Easy Banana Bread is a great way to use up overripe bananas, but be warned: never leave banana bread unattended, as it may mysteriously disappear from the fridge when you’re not looking.
1 3/4 cups self-raising flour
1/4 cup plain flour
1 teaspoon ground cinnamon
1/2 cup packed brown sugar
1/2 cup milk
2 eggs, lightly whisked
50g butter, melted and cooled
3 overripe bananas, mashed
Preheat your oven to 180°C (160°C fan forced). Line a 10×20 cm loaf tin with baking paper (not greaseproof paper). Sift the dry ingredients together into a large bowl.
Put the milk, eggs, melted butter and bananas in a medium bowl, and mix until well combined. Pour the wet ingredients into the large bowl with the dry ingredients and stir until just combined, being careful not to over mix.
Pour the mixture into the loaf tin and cook for 45 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Allow to cool for a few minutes, and serve warm with butter.
Banana bread can be kept in an airtight container for up to three days, or in an airtight container in the freezer for up to a month. To thaw, place the loaf in the fridge overnight.