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Banana Bread




What’s not to love about a classic?  We can’t think of a better way to use up really ripe bananas and these are great for a boost of energy in the morning. Most store-bought banana breads tend to be very sweet and artificially-flavoured, but you’ll be glad to know that this recipe is kids-friendly. Get little Bubbas involved with mashing of bananas, they can even do this by hand! SCS Butter is essential in this recipe, as it not only adds a rich flavour, but also gives this bread lots of moisture, since fats don’t evaporate in the oven. Vitamin K in SCS Butter helps Bubbas build strong bones too!

Just bake a loaf or two and store sliced bread in the freezer. Microwave with half a teaspoon of water on each slice on High for 1 minute and they’re as good as freshly-baked ones. Do check at the 30-second mark and make sure there’s enough water, or they’ll turn out hard as rock.

There’re two versions of this recipe, for those who don’t use sugar or salt in cooking and baking as well as the regular version. Whole-grain flour adds more nutrition and fibre, but some might find this flour drying in recipes and hence, the addition of milk and more butter than usual to counter the dryness. You can add milk in the regular version, but start with 1/8 cup at a time, before the batter turns too runny. Baking soda actually tastes salty and this recipe works well for me as it is. If you’d like salt added, all you need is a pinch.


Makes: 1 loaf, time: 25 minutes


Regular version

  • 2 or 3 very ripe bananas
  • 1/2 cup to 3/4 cup of sugar
  • 1/4 cup of milk (optional)
  • 1/2 block of melted SCS Butter, Unsalted
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 2 cup of plain flour

No Sugar and No Salt version

  • 2 or 3 very ripe bananas
  • 2 tablespoons of sugar
  • 2 tablespoons of honey
  • 1/2 cup of milk
  • 1/2 block of melted SCS Butter, Unsalted
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 cup of whole-grain flour
  • 1 cup of plain flour


  1. Preheat oven to 175°C.  
  2. Mash bananas in a large bowl. Blend it, if you like a smoother texture.
  3. Add milk and sugar (or honey + sugar), and mix. Add SCS Butter, mix again. 
  4. Sift the dry ingredients directly into banana mix and fold until all ingredients are fully incorporated.
  5. Bake in a loaf tin for 22 minutes. Do check around the 20-minute mark, especially for batter with mashed bananas, which tend to be less watery than one with blended bananas.
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