Renske’s famous Bananabread Recipe

If you have banana trees in your garden, you may have experienced the sudden abundance of ripe bananas all at once. Freezing them for later use is a great idea, especially when you want to make delicious banana bread. Of course, an overly ripe bunch of bananas from the supermarket or your local farmer works just as well! Today, I’m sharing a banana bread recipe that my friends always ask for. Get ready to enjoy the irresistible aroma and flavor of freshly baked banana bread!

Ingredients:

• 3 cups self-rising flour
• 3/4 cup sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon nutmeg
• 7 large (preferably very ripe) bananas
• Optional: red (frozen) fruit or chocolate sprinkles for topping

Instructions:

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. In a large mixing bowl, combine the dry ingredients: self-rising flour, sugar, cinnamon, salt, and nutmeg. Mix them together using a spoon.
3. Add the bananas, vegetable oil, and eggs to the dry ingredients in the bowl. Stir everything together with the spoon until a smooth batter forms. It adds a delightful touch if there are some small banana pieces remaining.
4. Grease a baking dish or loaf pan and pour the batter into it.
5. If desired, sprinkle some red (frozen) fruit or chocolate sprinkles over the top of the batter.
6. Place the baking dish or loaf pan in the preheated oven.
7. Bake the bananabread for approximately 80 minutes or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the bananabread from the oven and let it cool slightly.
9. Serve the bananabread warm or allow it to cool completely before slicing.
10. You can toast the (left over) bananabread in a toaster for breakfast, or grill it on a barbecue for added flavor as a dessert.

Enjoy your delicious bananabread!