I was so blown away by the banana bread at The Lokal that I promised myself to recreate it. Soft, moist banana bread, swimming in a swirl of homemade yogurt, topped with caramelised bananas and toasted hazelnuts; it sounded easier to try to bake it than to take a MRT down to Outram and walk to The Lokal under the hot sun. So, here’s my attempt at banana bread and I think I can skip the trip down from now onwards.
I only decided to bake this bread at the last minute so I ended up with not very ripe bananas. Here’s a tip if you find yourself in my situation, bake the bananas at 120 degrees Celsius for 15 minutes. The skin will turn black but the insides will be ripe and sweet! Other than the trouble of finding ripe bananas, the rest of the steps are super easy. Just mix everything together and tadah, you get a beautiful loaf of moist banana bread 🙂
5 medium bananas, very ripe
150g vegetable oil
100g dark brown sugar
1 tsp vanilla
1 tsp dark rum
210g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 tbsp molasses
1. Preheat the oven to 180°C.
2. Butter and line your loaf tin with baking paper.
3. Mash the bananas.
4. In a mixing bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk.
5. Add the mashed banana and set aside.
6. In another bowl, whisk together the flour, baking soda and baking powder.
7. Fold the dry ingredients into the banana mixture until just combined and pour into your prepared tin.
8. Bake for 40-50 minutes until a skewer inserted comes out clean.