Banana loaf

Moushira Abdel-Malek, Tuesday 9 Jun 2020

Banana loaf
Banana loaf

Yields: 12-14 slices



2 cups All-Purpose plain flour

2 large eggs (at room temperature)

3 ripe bananas (mashed by fork)

1 cup granulated sugar

1 tbsp milk (or) yoghurt

1 tsp molasses

1 tsp ginger

1 tsp grated nutmeg

1 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp vanilla extract

120 gm butter (at room temperature)



Preheat oven to 180 degrees Celsius.  Butter and lightly dust with flour; discarding excess, a 30 x 11 x 7 centimetre loaf pan.  Cream sugar and butter in a large mixing bowl; until pale and creamy.  Add vanilla and eggs; one at a time, beating well after each addition.  In another bowl, mash bananas.  Add molasses, milk or yoghurt.  Stir to mix and combine together.  Add banana mixture to creamed mixture.  Combine flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt.  Sift all those dry ingredients together.  Add to banana mixture; mixing gently by hand; using a spatula; only until flour disappears.  Pour batter in prepared loaf pan and bake approximately for one hour.  Test for doneness by the touch of a forefinger.  Remove from oven.  Allow to rest in pan until cooled off.  Remove from pan onto a rack; until completely cool.  Slice and serve.

This recipe is courtesy of Yasmeen Hosny Guindy.


*A version of this article appears in print in the 11 June, 2020 edition of Al-Ahram Weekly

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