Banana bread is a soft banana loaf typical of Anglo-Saxon countries; I made it lactose-free and enriched with walnuts.
For this recipe, I recommend using fairly ripe bananas because their soft, moist flesh will mix well with the batter.
Once baked, the banana bread will emit a fantastic aroma throughout the kitchen, and once cooled, it will disappear in the blink of an eye!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Oven
Ingredients
- 4 bananas
- 2/3 cup brown sugar
- 1/4 cup sunflower oil
- 1 2/3 cups 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 turn into a puree.
Then gradually add, while always stirring, the sugar, egg, oil, and vanilla.
Then add the sifted flour with the baking soda, stirring with a spatula and adding a little at a time to prevent lumps from forming.
Add the chopped walnuts and mix well.
Grease and flour a loaf pan (9×3.5 inches), pour the batter inside, and level the surface.
Cut one banana in half and place the halves on the surface, pressing lightly.
Bake in a preheated oven at 350°F for 50-60 minutes; do the toothpick test.
Once baked, let the banana bread cool. Then remove it from the pan, slice, and enjoy!
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