Dieser Beitrag enthält Werbung – advertising.
To begin with: a banana bread isn’t bread, it’s cake.
At the end you get a juicy, soft cake w/ chocolate flavor & a hint of vanilla. (Ok – this time I didn’t add any more spices like cinnamon or so, nor did I shatter any nuts, nor did I think of any additional fruit or vegetables… to make all just a bit more fancy!)
For the record:
I made this banana bread beginning of March when I started to become earnest about loaf cakes. Maybe you might think that a banana bread is more suitable for cold & dark days, but I think you may enjoy it anytime – also at Easter coming soon.
Years ago – at least it appears to me like years – I tried a banana bread recipe. My better half & I can very well remember this cake. In short: we liked it. So when I stumbled on photos w/ banana bread recently on Instagram & noticed recipes on blogs I had the idea to try it again. Imagine a soft, fluffy loaf of cake… accompanying your cup of coffee or tea or espresso…
What do we need?
- sugar & vanilla sugar
- …& ripe bananas!
Yes – you definitely need RIPE bananas. So buy you bananas some days before your baking adventure because most of the time the bananas in your trusted food store are rather firm & fresh. 3-4 days somewhere on your kitchen counter will help them ripen.
We start w/ peeling & cutting the bananas. Afterwards just mash them. I used the same mashing tool I use for cooked potatoes when preparing potato mash. Finally I used a fork to mince it a little more, however, bits of bananas should remain.
…& don’t forget to preheat your oven to 170° C w/ fan!
We mix the flour with baking powder & cocoa.
During my 1st banana bread adventure I used chocolate chips – now I thought of cocoa: a fine intensive cocoa for baking.
Furthermore mix butter & sugar w/ electric help; then add the eggs & mix thoroughly.
We pour the sugar-butter-egg mess into the flour mix & mix – once again – w/ electric help until everything is a smooth mess.
Just add the mashed banana pulp & fold in w/ a spoon. All the fluid comes from the banana mash; we don’t need any milk or cream or whatever for this bread.
The whole mess marches now in our prepared loaf tin.
Don’t forget to line the tin crosswise w/ baking parchment!
(If the baking parchment is too „nervous“ just add a drop of oil to the tin & distribute w/ kitchen paper. The baking parchment will adhere to the tin at once!)
In the recipe you’ll see that I use 4 bananas. 3 of them are mashed… The last banana will become some sort of decoration.
Just peel it & cut it lengthwise.
The banana will be on top of the cake.
After the baking session my banana halves were almost covered w/ cake (…while the photos in the internet…) Nevertheless it’s a delicious cake!
You may enjoy the banana bread as it is. You may also spread some butter on the slices… Or you may add some jam. (I tried it w/ my home-made pineapple-ginger jam… yummy!)
The businesswoman w/ too many office hours thinks
This is straightforward & fast. The baking parchment helps to lift the cake out of the tin. (…& the tin is almost clean afterwards!)
I think I’ll try banana bread w/ cinnamon & walnuts next time.