This recipe for banana bread is a simple one, even a combo of how to make it even cheaper. Banana bread is not a good looker, so no impressive pictures here, but it is moist (really don’t understand why people don’t like this word, is it the “oi” vowels???) and tastes deeply like banana, which can never be a bad thing.
I add walnuts in mine, they are optional, but I really like their crunch. Besides, I realized I am slightly allergic so I put them in everything now, since they are the forbidden fruit.
Here’s how to make it!
Banana bread
Servings: 10-12 pieces (tin size is 26 cm)
Preparation time: 30 min
Baking time: 60 min
Difficulty: easy to medium
Ingredients
- 260 g flour
- 100 g butter – to make is cheaper, I use half sunflower oil, half butter
- 100 g sugar (I tend to use less, 84 g or so)
- 2 eggs
- 10 g baking powder
- vanilla essence
- walnuts (optional)
- salt
- 340 g ripe bananas
Directions
- Mix with a hand-mixer the sugar with the butter/oil. Make sure you mix min 3 min. One of the secrets of the banana bread is to get the sugar mixture fluffy.
- Add one egg at a time and continue mixing. The composition will get even fluffier.
- Mash the ripe bananas with a fork or potato masher, both work. I somehow prefer the fork.
- Add the banana puree together with the vanilla essence.
- It is now time for the dry parts: flour, baking powder and a pinch of salt.
- Add at the end the walnuts. They are entirely optional.
- Oil your tin tray and put the batter into it and level it slightly.
- Bake in the preheated oven for 60 min at 160 C or until a toothpick comes out clean. I do not have an oven with ventilation, so I use up and down heat for 50 min, then 5 min up only and 5 min up and down again.
- Let it cool down. But seriously! I should really be cool when you cut it.
- Eat it a bit crumbly, since you won’t wait and enjoy it firm the second day only.
