Banana bread has been on the list of the most popular desserts in the world for many years. It impresses with its simple preparation and juicy, aromatic taste. We present to you the simplest recipe for classic banana bread, which is sweet, juicy and delicious.
For the best banana bread, it is important to use very ripe bananas. Bananas should be dark yellow with lots of brown spots. The riper the bananas are, the juicier and more intense the bread will be.
The best way to keep banana bread juicy and fresh is to wrap it tightly in plastic wrap. Then store it in a large airtight bag or container. Stored this way, it will last up to 3 days at room temperature, up to 6 days in the refrigerator.
If you decide to have more healthy version banana bread, we advise you to use natural sweeteners such as honey and maple syrup. Replace white flour with whole wheat flour or any other of your choice, and margarine should be substituted coconut oil.
You can also add chopped nuts, coconut, chocolate or other additives to the taste of the recipe. Serve with toppings of your choice, such as ice cream, whipped cream, jam, chocolate topping or salted caramel.
Banana bread
Ingredients
- 250 grams of flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon of salt
- 115 grams of softened butter
- 100 grams of sugar
- 50 grams of brown sugar
- 2 large eggs at room temperature
- 2 teaspoons of pure vanilla extract
- 440 grams of banana puree (4 bananas)
- 80 grams of chopped walnuts (optional)
Directions
- Heat the oven to 180 degrees.
- Line the bread pan with baking paper.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, beat the butter and sugar together with an electric mixer.
- Stir in the eggs and vanilla. Then add the mashed bananas and mix until the ingredients are completely combined.
- Add the dry ingredients to the wet and mix. Lightly stir in the chopped walnuts.
- Pour the dough into the prepared bread pan and spread it evenly.
- Bake at 180 degrees for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and leave to cool for 20 minutes. Carefully remove the bread from the mold and transfer it to cool completely.
