bananas, bananas…

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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?



It’s only:

  • flour
  • cocoa
  • butter
  • sugar & vanilla sugar
  • eggs
  • …& 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.



I saw photos about this decoration recently e. g. on food blogs like Dee’s Küche or Displaced Housewife & I thought it looked yummy.

After the baking session my banana halves were almost covered w/ cake (…while the photos in the internet…) Nevertheless it’s a delicious cake!





bananas, bananas…
A banana bread: it’s a simple chocolate flavored cake with lots of mashed ripe bananas and a hint of vanilla - no other spices, no nuts, no fussing around. Enjoy with some butter or jam - or even pure!
Prep Time20 minutes
Cook Time50 minutes
  • 200 g all-purpose flour
  • 1 tsp baking powder
  • 80 g butter
  • 125 g sugar
  • 2 tbsp vanilla sugar
  • a pinch of salt
  • 4 eggs
  • 2 tbsp cocoa
  • 3 ripe bananas
  • 1 ripe banana for decoration
  • a loaf tin 25 cm
  • a handheld electric mixer
how to:
  • Preheat the oven to 170° C w/ fan.
  • Line the loaf tin w/ baking parchment (all sides - crosswise).
  • Mix flour, baking powder & cocoa; set aside.
  • Peel the bananas & mash the bananas like you mash cooked potatoes; finally use a fork. Some small bits should remain. Set aside.
  • Mix butter, sugar, vanilla sugar & salt with a handheld electric mixer.
  • Add eggs & mix well.
  • Add flour mix & mix until you get a soft dough.
  • Add the banana mess & fold in w/ a spoon.
  • Fill the mess in the loaf pan.
  • Peel the last banana & slice into 2 halves. Add the halves on top of the mess.
  • Bake in the oven for about 50 min.
  • Make the famous test w/ the wooden pin...
  • Let it cool down for 10-15 min; then get the banana bread out fo the loaf tin & let it cool down.
3 ripe bananas - after peeling - are about 400 g banana pulp.
You may store the banana bread for at least 2 days covered on your kitchen counter.
You may store it in your fridge for up to 4 days.
Sorry - no experience w/ freezing!


(information on equipment)



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.



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keep it simple & be flexible. always.