Moist. Delicious. Packed with flavour. Who knew such gorgeousness would come from a near-rotten banana!
Preheat the oven to 350°F (175°C).
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan.
For a cinnamon swirl, pour only half the batter and add a mixture of cinnamon and sugar in between the batter. And sprinkle some on top.
Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
The second time I tried this, I skipped the cinnamon sugar and threw in dark chocolate chunks. Unbelievable! So try different combinations and see how it goes. You can't go wrong with a banana bread.
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Recipe from here : http://... This cake is soooo good that in the past two weeks I have made it 3 times...those bananas that you have in your fruit basket which are over ripened..pls dont throw them away...try out this recipe and I promise you ...next time onward you will wait for those bananas to turn over ripe so that you can make this cake...
I have tried this cake with apples before, infact that was the first ever cake I baked in my own oven :) When you ask which fruit could you replace apples with, in cakes, pears come to the mind almost naturally, instinctively. But actually trying that out was still very exciting for me. The cake turned out moist, crumbly, in short a little delight! :)
When It comes to eating banana, I want them all to be like the "Fair and Lovely" models..no marks no spots no blemishes..once the spots starts appearing on the bananas I somehow find it difficult to eat them and finally those end up getting over ripened and find their way to the dust bin..This was the story until I found this recipe from Nestle Milkmaid's site..Now I wait for the bananas to get over ripened so that I can make these little beauties