5 Ingredient Banana Bread

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5 Ingredient Banana Bread

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

• 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

Fridge/cupboard ingredients

• 1 and a half teaspoons of baking powder
• 1/4 teaspoon of cinnamon powder
• tablespoons of water

Method

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.