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Makes 50



5 medium bananas (overripe is best)

1 tin condensed milk 

2¼ cups SASKO Self-Raising Wheat Flour


Serving suggestion:
Tea or coffee



1. Preheat the oven to 180°C, not fan assisted, and grease and line a loaf tin with baking paper, allowing the paper to hang over the sides slightly. 

2. In a large mixing bowl, mash the bananas lightly using a fork. *Chef’s Tip: If your bananas are underripe, place them on a tray in their skins and bake at 180°C for 15-18 minutes, until blackened on the outside and soft on the inside. 

3. Pour in the condensed milk and mix well. 

4. Sieve flour over the condensed milk-and-banana mixture and fold in until just combined. 

5. Pour the batter into the greased loaf tin. 

6. Bake for 1 hour or until a skewer inserted into the centre comes out clean. *Chef’s Tip: If the top becomes too dark during the baking, cover with foil.

7. Allow to cool completely in the tin and lower the oven temperature to 90°C. 

8. Turn the banana bread out of the tin onto a cutting board and slice into rusk-sized pieces. Place these pieces on a cooling rack over an oven tray. 

9. Allow the rusks to dry in the oven for 3-4 hours until crisp, with the oven door slightly ajar. 

10. Allow to cool completely before storing in an airtight container. Grab one, make a cup of tea, dip and ENJOY the BEST rusks ever! 

3-Ingredient Banana Bread Rusks

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