- Energy Kcal 432
- Carbohydrates g 58.9
- of which sugars g 31.5
- Protein g 7.1
- Fats g 18.7
- of which saturated fat g 10.45
- Fiber g 2.2
- Cholesterol mg 118
- Sodium mg 225
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 6 people
- Cost: Low
Time for breakfast: coffee, orange juice and... banana bread! A soft and tasty dessert with banana and cinnamon. This rich dessert, which originated in the US, is also perfect for brunch, lightly heated in the oven and served with butter and jams, or for a hearty snack. The scent will spread into the kitchen while cooking and, once ready, slice after slice will disappear in a flash! Quick and easy to prepare, much like the banana and peanut donuts or banana and yogurt cake, it is a great way to use the bananas that are often forgotten in the fruit basket, too ripe to be enjoyed. Try our version of banana bread and enhance it as desired with chocolate chips, coarsely chopped nuts or hazelnuts. It'll taste even better!
- Ingredients for a 9 x 3.5” ( 22.5 x 8.5 cm ) pan
- Bananas 1 lb (450 g) - (about 4 peeled bananas)
- Flour 00 1.65 cups (200 g)
- Butter ½ cup (120 g)
- Sugar ½ cup (120 g)
- Eggs 2
- Cinnamon powder ½ tsp
- Baking powder 1 ½ tsp (6 g)
- Baking soda 0.65 tsp (3 g)
- Lemon juice to taste
- Fine salt 1 pinch
How to prepare Banana bread
To prepare the banana bread, start by peeling the bananas 1 and cutting them into slices 2. Pour them into a bowl and sprinkle with lemon juice to prevent them from blackening 3.
Crush them with a fork 4 to reduce them into a puree, then set aside. In another bowl, pour the chopped butter, soft but still pliable, and the sugar 5. Whisk with a hand mixer 6
and when you have obtained a homogeneous mixture add the eggs, possibly one at a time to combine them better 7. Add a pinch of salt 8, then pour in the banana puree 9.
Mix with a flexible spatula 10 and add the sifted flour with baking soda and baking powder 11. Flavor with cinnamon 12 and stir again.
Pour the dough into the 9x3.5" (22.5x8.5 cm) plumcake pan and level it off 13. Cook in a static oven preheated to 350° (180° C) for about 60 minutes. Try the toothpick test at the end of cooking, then remove your banana bread from the oven 14 and let it cool before removing it from the pan. Enjoy the banana bread alone 15 or with butter, peanut butter or jams.
Store the banana bread for a couple of days under a glass cloche.
It can be frozen, whole or in portions, once cooked and cooled.
You can flavor the banana bread with vanilla instead of cinnamon, add chocolate chips, or try it with coarsely chopped walnuts or almonds!