I don’t know why, but banana bread was one of those cakes that didn’t attract me. Only now I know that after trying it, you never let it go! It’s a delicious cake, to be repeated over and over. And I’m definitely making up for lost time, I make it all the time! 😄
Not only is it a great recycling recipe, to be made whenever bananas ripen a little too much, but I assure you that you’ll find yourself buying two extra bananas every time! On purpose to let them ripen, and to have the excuse to make a new banana bread! 😀
It’s delicious for breakfast, great for dunking in milk, and delicious for a snack. It’s nutritious and healthy for children, perfect to take to school for a mid-morning snack, and it’s nutritious and healthy even for the elderly (ahhh how much grandma Leda would have loved it, I’m sure!).
And then the banana bread is suitable for those on a diet. When I went on a diet last summer, it was one of the breakfast cakes that gave me the most satisfaction because it’s low in sugar, contains fruit, and when cut into small squares, it works great as a mini dessert after a meal. 😉
Have I convinced you to make your first banana bread? I think so! 😀
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Fruit baked goods are my passion, here are a few, try them all!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: slices: 12
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 2 ripe bananas (7.8 oz)
- 1.6 cups all-purpose flour
- 0.25 cup sugar
- 0.25 cup corn oil
- 1 egg
- 0.25 oz baking powder
- ground cinnamon
Tools
- Loaf Pan
- Parchment Paper
Steps
☝ The characteristic of banana bread is the use of very ripe bananas, the kind with the blackened peel. I’ve tried making it with “normal” less ripe bananas, and although it turned out well, it wasn’t the same. We like it better with very ripe bananas.
Peel the bananas and place them in a bowl with the sugar.
Mash the bananas with a fork and work the pulp to dissolve the sugar.
Add the oil and egg and mix well.
Pour in the flour and baking powder and mix well with a fork or spoon.
Finally, flavor with a sprinkle of ground cinnamon.
Line a loaf pan with a sheet of parchment paper.
Pour the batter and bake at 356°F.
Bake for 40-45 minutes. If the surface tends to brown too much, cover with a sheet of aluminum foil.
Thanks to the presence of bananas, it is a rather moist cake, so a toothpick test can be useful.
It’s delicious!
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On my WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
WW Propoints
For those interested in WW Propoints (Eat without a belly), the points for the whole banana bread are 37, while cut into 12 slices: 3 points per slice.
