Easy banana bread

We know this as banana cake but for some reason, the Aussies call this bread. Other than it being baked in a loaf tin, otherwise the texture is really more like a cake.

I adapted the recipe from here. As touted in the recipe, it literally takes 15 minutes to mix up!

http://www.easy-banana-recipes.com/easy-banana-bread-recipe.html

Ingredients
1.5 cups flour
1 tsp baking soda
2/3 cup packed brown sugar
Pinch of salt
1 egg, beaten
1 tsp vanilla extract
4 mashed ripe bananas
1/3 cup melted butter
1/4 cup raisins (optional)
1/4 cup chopped nuts (optional)
1 tsp cinnamon (optional)

Method
1) Mix the wet ingredients together. In a separate bowl, mix the dry ingredients. Sift the flour if necessary.
2) Make a well in the centre of the dry and our in the wet mixture. Carefully fold in the dry, taking care not to over mix or knocking air put of the mixture. The mixture should still look a bit dry, lumpy with bits of flour but not to worry, you won't taste the flour after its baked.
3) Transfer to a lined or oiled loaf tin. Bake at 175 deg C for an hour or until a skewer through the centre comes out clean. It took me almost 1 hr 20 mins at 160 but it turned out very moist inside.
4) Let it cool in the tin for 10 minutes before turning out on a wire rack to cool down. Although its nice hot with the crusty top, it's harder to slice up without turning crumbly.
5) It can be served cool too with added butter or honey if preferred.

Feedback on the recipe: The cake turned out very moist with the substitution of brown sugar. It had the added advantage of developing a crusty top when it first came out of the oven, then becoming a very moist cake after a night in the fridge. It was a tad too sweet for my liking though but the addition of raisins added a slight sour flavour that balanced things out. Am not sure if I will cut the sugar next time round simply because that might change the moisture levels!