We find that you can halve the amount of sugar in most online recipes and this one is no exception. The original recipe called for 100 gms caster sugar and 100 gms dark brown sugar…which seems unnecessary especially if your bananas are very ripe and sweet. This recipe works in bread or muffins tins in the oven or air fryer. You can squeeze lemon juice over the finished bread/muffins if you want an extra taste kick.
Ingredients
4 very ripe bananas (approx 600gm banana pulp)
- 75 gms dark brown sugar
- 100 gms oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 190 gms all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon fine-grain sea salt
Method
- Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius. Grease a standard-size loaf tin or smaller muffin trays. Set aside.
- To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
- Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
- Pour into the prepared tin/trays.
- Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 – 55 minutes (if you’re using a larger pan than my 4.5″ x 8.5″ pan, start checking at around the 45 minute mark. For the smaller pan, it’ll take a bit more time to cook in the middle – closer to 55 minutes).
Inspired by:
