Banana Bread

I have tried a few banana bread recipes but nothing beats Amy Beh’s banana bread. Amy Beh is a columnist in ‘The Star’. This recipe is from her cookbook ‘At Home with Amy Beh’.

275g over-ripe banana (about 7 large bananas)

250 g castor sugar (you can reduce it to 230g, if you’re not such a sweet-tooth)

3 medium-size eggs

100 ml milk and ¼ tsp salt } mix together

100 ml corn oil

Sift together:

350 g plain flour

¾ tbsp bicarbonate of soda

Preheat oven to 170 deg C. Grease sides and line the base of a loaf tin (18 x 10 x 10 cm) then dust lightly with flour. In a mixing bowl, mash the bananas. Add castor sugar and beat well until sugar has dissolved. Add eggs, one at a time and beat well after each addition. Drip in milk slowly then stop the machine and scrape the bowl. Drip in corn oil and blend well. Fold in flour (using a metal spoon), in batches. Mix well to get a smooth batter. Pour batter into the prepared loaf tin. Bake for 10 minutes then reduce the temperature to 160 deg C and continue to bake a further 60 minutes or until bread is done when tested with a wooden skewer.

Note: For variety, add 50g chopped walnuts after folding in the flour.