Banana bread, or sweet banana bread, is a soft American loaf cake made with lots of banana puree that gives the cake a moist and very soft texture! A delicacy that originated in America in the 1930s to recycle the many overripe bananas, which would be a shame to throw away. This cake is perfect for brunch and breakfast. Also great for kids’ snacks.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 455.65 (Kcal)
- Carbohydrates 57.45 (g) of which sugars 29.54 (g)
- Proteins 8.67 (g)
- Fat 22.91 (g) of which saturated 8.87 (g)of which unsaturated 5.50 (g)
- Fibers 2.76 (g)
- Sodium 131.47 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
BANANA BREAD INGREDIENTS
- 14 oz bananas (puree)
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 oz honey
- 1 packet baking powder
- 1 pinch salt
- 1 tsp ground cinnamon
- 1 cup walnuts
- 3 eggs
- 1/2 cup butter
- 1 pod vanilla
- 2 slices banana
- to taste lemon juice
- to taste apricot jam
Tools
- 2 Bowls
- 1 Loaf Pan
BANANA BREAD PREPARATION
Roughly chop the walnuts and set aside. Peel the bananas and mash them with a fork. Set these aside too.
In a bowl, place the whole eggs, vanilla, honey, and mix well, also adding the banana puree. Melt the butter and once cooled, add it to the egg mixture. Mix.
In another bowl, mix the dry ingredients: flour, baking powder, sugar, salt, and cinnamon.
Gradually pour the dry ingredients into the mixture, stirring with a spatula. Add the chopped walnuts.
Butter and flour a 12 x 4 inch loaf pan. Pour the batter, smoothing the surface.
Cut two thin slices of banana, drizzle with lemon juice, and then spread a little apricot jam on them.
Place them on the surface of the loaf cake, then bake in a preheated static oven at 347°F for about 50-60 minutes.
Adriana’s Tip
You can serve the banana bread with a scoop of ice cream and replace the walnuts with hazelnuts. If desired, you can also add chocolate chips to the batter.
