Banana bread

Get your tastebuds buzzing for this for this best banana bread recipe - simply make, bake and watch it go!

• Melted low-fat dairy spread, to grease
• 265g (1 3/4 cups) self-raising flour
• 40g (1/4 cup) plain flour
• 1 teaspoon ground cinnamon
• 140g (2/3 cup, firmly packed) brown sugar
• 2 overripe medium bananas, mashed
• 2 eggs, lightly whisked
• 125ml (1/2 cup) skim milk
• 50g butter, melted, cooled

Energy 965kJ	Fat saturated 3.00g
Fat Total 5.50g	Carbohydrate sugars g
Carbohydrate Total 41.00g	Dietary Fibre 2.00g
Protein 5.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Step 2

   Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Mash bananas in a medium bowl. Add the eggs, milk, and melted butter, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.

3. Step 3

   Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Storage: This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.