This recipe for banana bread gives smooth bread, looks greats, and tastes delicious. It's simple, easy, and quick. A recipe that you make when your bananas became too old in the fruit basket.
Do you recognize this situation? On some weeks you have too little bananas in the fruit basket. And the next week, they won't eat them. One way to use them (instead of throwing them away), is to make banana ice cream. In our family, they can eat that in winter and summer and everything in between.
But when I'm looking on the Internet I read a lot of recipes to make banana bread. Of course, I've got to try that one! And the result: If you like bananas, you love banana bread!
- It isn't necessary to use a mixer. Just mixing with a spatula will do the trick.
- Use baking soda in this recipe so your cake becomes light and airy.
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Banana bread
Equipment
- cake tin 9 inch (23 cm)
Ingredients
- 3 - 4 bananas smashed with a fork
- 80 grams butter melted but not browned
- 1 egg beaten, size L
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 210 grams flour
Instructions
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius). Brush all sides of the cake tin with butter.
- With a spatula mix the eggs through the mashed bananas.
- Add the sugar, melted butter, and vanilla extract and mix very well.
- Sprinkle baking soda and salt on top and again take the spatula and mix everything through and through.
- At last, take the flour and add to the mixture.
- Mix everything so that all the flour is wettened.
- Pour the batter into the cake tin and bake for 1 hour in the oven.
- Get the banana bread out of the oven and place it on a rack for 5 minutes.
- Then get the cake out of the tin and let it cool down further on the rack until serving time.
Notes
- It isn't necessary to use a mixer. Just mixing with a spatula will do the trick.
- Use baking soda in this recipe so your cake becomes light and airy.
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