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Banana bread

‘Banana bread’ is among the most popular sweet breads in the United States. It has nothing to do with traditional bread – it is more moist and sweet, and spices are often used to enhance its taste. It’s just sweet banana cake :). The fact that bananas are now available year-round is a plus. It is fast to make, and instead of yeast, we use bicarbonate of soda. Different variations of this bread allow the use of dried fruit, spices, and nuts.

I will certainly return to this recipe on my blog more than once. This time, I present the simplest banana bread. It is soft and melts in the mouth. And so wonderfully banana-y!

Ingredients for banana bread:

  • 3 or 4 ripe bananas (preferably overripe), mashed
  • 75 g butter, melted
  • 3/4 cup caster sugar (or less)
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cups plain flour
  • 1 tsp bicarbonate of soda
  • pinch of salt

All ingredients should be at room temperature.

This recipe does not require a mixer. Mix the melted butter with mashed bananas (mash them with a fork). Stir in sugar, lightly beaten egg and vanilla. Directly into the bowl, sift the plain flour, bicarbonate of soda and add a pinch of salt, then mix with a fork or kitchen whisk until the ingredients are combined.

Transfer the batter into a 10 x 20 cm loaf tin greased with butter, dusted with plain flour, or lined with baking paper.

Bake the banana bread at 170°C for about 50 – 60 minutes or shorter until the cake is golden brown on top and a wooden skewer inserted into the centre comes out clean. Remove from the oven, and cool.


Banana bread

Source of the recipe –

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