Banana Bread Baking

I love to bake, I go to a place of complete serenity where the results of your hard work is tasty and so appreciated by all. To tell you the truth, I normally like to bake things with ingredients that I don't necessarily like and I love to experiment with different flavours. Truthfully, I like to bake for other people and not myself or my palate.

I have been collecting recipe books since I left school and find paging through a recipe book very therapeutic. I love to follow recipes, I love to measure out the ingredients, I love to watch the baked good rise, I love decorating the end product so they look that much more enticing, quite honestly I love everything about baking.

Sometimes when my husband and I don't finish our bananas and the peel starts to turn brown, I use those bananas to bake banana bread. This week was one of those opportunities. The following banana bread recipe is inspired from one of my treasured recipe books. I hope this brings you many a successful baking experience.

Ingredients

125 ml vegetable oil

280 g plain flour

1 tsp baking powder

¾ tsp bicarbonate of soda

½ tsp salt

2 medium eggs

200 g granulated sugar

1 tsp vanilla extract

3-4 peeled bananas, mashed

125 ml yoghurt

Preheat the oven to 180˚C. Grease your loaf tin (I use Spray & Cook).

Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.

In an electric mixer, cream eggs and sugar. Add the remaining oil and the vanilla extract and mix well. Mix in the mashed bananas.

Add the flour mixture alternating with the yoghurt, starting and ending with the flour. Pour into the loaf tin, place on the centre rack of the preheated oven and bake for about an hour or until a knife inserted into the bread comes out clean. Remove from the oven and leave to stand for ten minutes.

Eat once it has completely cooled. Serve a slice with a cup of tea and enjoy.