Banana bread.
Simple, super soft, delicious.
Banana bread is an Anglo-Saxon dessert that is very easy to prepare, with a moist and super soft texture and a delightful banana flavor with cinnamon.
Perfect for breakfast, but also as a delicious snack slightly warmed and served with peanut butter or jam.
This recipe is the original American Banana bread and is the simple version. You can enrich the batter with chopped nuts, chocolate chips, or coconut. Try it, it’s a delicious dessert and perfect for using up overripe bananas that wouldn’t be as good to eat as fruit.
At the end, you’ll also find the recipe made with the Bimby.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 400 bananas (very ripe, even overripe are fine)
- 3 medium eggs
- 3/4 cup brown sugar
- 1/2 cup butter (softened)
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder (1 packet)
- as needed butter
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Spatula
- 1 Loaf pan
- 1 Oven
Steps
Preheat the oven to 356°F static.
Butter a loaf pan.
Mash the peeled bananas with a fork until they become a puree.
With an electric whisk at a very low speed, work the butter with the sugar until you get a creamy mixture.
Add the eggs one at a time, continuing with the electric whisk.
Mix the eggs, add the cinnamon, a pinch of salt, the vanilla, and the banana pulp.
Mix everything with the electric whisk.
Also add the sifted baking powder and baking soda, mix.
Add the sifted flour and mix everything well with a spatula until you get a homogeneous batter.
Pour it into the buttered loaf pan.
Dip the blade of a sharp knife in some melted butter and make a cut along the entire surface of the cake.
Bake at 356°F for about 60 minutes.
In the toothpick test, the toothpick should come out dry.
Let it cool, then sprinkle with powdered sugar and serve.
Preheat the oven to 356°F static.
Butter a loaf pan.
Peel the bananas, slice them and put them in the bowl for 20 secvel 2, use a spatula to collect all the pulp from the sides to the center and blend another 10 secvel 3.Put the obtained puree in a bowl.
Without washing the bowl, add the butter and sugar 20 secvel 2.
Use a spatula to collect everything in the center and add the eggs 20 secvel 3, use the spatula again to collect everything in the center and work another 10 secvel 2.
Add the cinnamon, a pinch of salt, the vanilla, and the banana pulp 20 secvel 3.Use a spatula and add also the sifted baking powder and baking soda 10 secvel 2.
Add the flour 20 secvel 3, use a spatula to collect everything in the center and work another 10 secvel 3.Use a spatula and pour the obtained batter into the buttered loaf pan.
Dip the blade of a sharp knife in some melted butter and make a cut along the entire surface of the cake.
Bake at 356°F for about 60 minutes.
In the toothpick test, the toothpick should come out dry.
Let it cool, then sprinkle with powdered sugar and serve.The banana bread is ready to be enjoyed. Enjoy your dessert.
You can store it for a couple of days under a glass dome or plastic wrap.
Also try other plumcakes, try the recipes CLICKING HERE.
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