Egg-free banana cinnamon loaf

THIS is an easy-to-follow banana cinnamon loaf recipe. It is perfect as an anytime treat with a hot beverage, dessert with custard or even as a lunchbox idea.

The cinnamon powder adds a lovely taste to the banana loaf. Do not worry if you have egg allergies. This is an egg-free bake.

Ingredients

Five overripe bananas;

One tablespoon lemon juice;

Three cups self-raising flour;

One-and-a-half teaspoon baking powder;

One teaspoon ground cinnamon;

Three-quarter cup castor sugar;

A pinch of salt;

Half cup oil;

Four tablespoons powdered milk;

One cup sour milk

Directions

1. Get your ingredients together. Grease and lightly dust a loaf tin with flour and set aside. Preheat oven to 180 degrees Celsius.
2. Mash four of the five bananas; add the lemon juice; mix and set aside.
3. In a separate bowl, sift the flour and baking powder. Add the ground cinnamon, sugar, powdered milk and salt. Mix with a whisk until evenly incorporated.
4. Make a well in the middle. Add the mashed bananas, oil and sour milk. Mix with a wooden spoon until just combined. Pour the mixture into the prepared loaf tin and level it.
5. Take the remaining banana, and slice some diagonal slices onto the batter in the loaf tin. Bake in preheat oven for 35 to 40 minutes or until skewer comes out clean when inserted. Allow the banana loaf to cool down before attempting to take it out of the tin. Enjoy! — zimbokitchen