5 Ingredient Banana Bread
Description
These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
Ingredients
- <ul><li>2 ripe bananas (yellow with brown spots
- 70 grams of unrefined light brown sugar (muscovado)
- 100 grams of plain flour
- 60 millilitres of oil suitable for baking
- 50 grams of dark chocolate chips (non dairy)
- optional</li></ul><p>Fridge/cupboard ingredients</p><ul><li>1 and a half teaspoons of baking powder
- 1/4 teaspoon of cinnamon powder
- tablespoons of water</li></ul>
Instructions
- 1
- 1. Preheat the oven to 180ºC/160ºC if fan/gas mark 5.
- 2 Prepare a cup cake tray with 6 paper cases. in a large bowl add the bananas and sugar. In another bowl, add flour, baking powder and cinnamon. Have the water and oil ready and chocolate chips if using.
- 3
Using a fork, mash the bananas well until soft. Add the oil and water and mix well to combine all the ingredients together.- 4
Next, use a sieve to add the flour mixture to the banana mixture. Gently fold the flour into the banana mixture using a wooden spoon or spatula, then add in the chocolate chips if using, and fold in.- 5
Place 3, 4 tablespoons of the mixture into each cupcake case, level off the top of the cakes with the back of a spoon, then place into the oven and bake for 22 minutes until golden brown on top. Use a toothpick to test if the cupcakes are cooked in the middle. If they have not cooked through, allow to cook for another 5 minutes before removing from the oven.- 6
Cool in the tray for 10 minutes before removing and placing on a cooling rack to cool completely. Will remain in an airtight container for up to 3, 5 days (keep in the fridge during the summer to keep fresh and remove and bring back to room temperature before eating). Enjoy.. - 3