I didn’t think anyone would want this recipe since I (wrongly) assumed everyone had enough banana bread during lockdown to last a couple of decades, but here we are.
This one’s for you Emy 🙂
Ingredients:
- 5 overripe bananas (about 500-550 g)
- 2 eggs (or vegan: 2tbs ground flaxseed + 6 tbsp water)
- 1.25 dl neutral oil (olive oil isn’t necessarily neutral but that’s what I use)
- 1-1.5 dl sugar (I used cane sugar, but I guess anything goes – adjust to your sweetness preference)
- 1 tsp vanilla extract
- 3.5 dl all-purpose flour (but anything goes here too I suppose)
- 1 tsp baking soda (not baking powder)
- 1 tsp cinnamon (optional … but not really)
- ½ tsp salt
Instructions
- Preheat the oven to 175°C. Grease a loaf form (about 1.5-liter size) or line it with parchment paper.
- In a large bowl, mash the bananas with a fork.
- Add the eggs (or flaxseed mixture), oil, sugar, and vanilla. Mix until combined.
- Sprinkle the flour, baking soda, cinnamon, and salt over the wet mixture. Gently fold everything together-do not overmix.
- Pour the batter into the prepared form and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the baking tin for 10-15 minutes, then transfer to a wire rack. Or don’t and eat it straight out of the tin. I really don’t think it matters that much.