Banana bread is a soft banana loaf cake typical of Anglo-Saxon countries; I’ve made it lactose-free and enriched with walnuts.
To make this recipe, I recommend using fairly ripe bananas because their soft and moist pulp will blend well into the mixture.
Once baked, the banana bread will emit a fantastic aroma throughout the kitchen, and once cooled, it will disappear in a flash!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 6People
- Cooking methods: Oven
Ingredients
- 4 bananas
- 2/3 cup brown sugar
- 1/4 cup sunflower oil
- 1 2/3 cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup walnuts
Tools
- Loaf pan
Steps
To make the banana bread, peel three bananas, transfer them to a bowl, and mash them with a fork until they are pureed.
Then add gradually, while always stirring, the sugar, egg, oil, and vanilla.
Next, add the sifted flour with the baking soda, stirring with a spatula and adding in small batches to prevent lumps.
Also add the chopped walnuts and mix well.
Grease and flour a loaf pan (9×3.3 inches), pour the mixture inside, and level the surface well.
Cut a banana in half and place the halves on the surface, pressing lightly.
Bake in a preheated oven at 350°F for 50-60 minutes, perform the toothpick test.
Once baked, let the banana bread cool. Then remove it from the pan, slice, and enjoy!
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