Banana bread is a classic comfort food, especially in the U.S. Now with the corona virus slowing down all public life and confining families to their homes, it has made a spectacular comeback. The sweet taste is certainly soothing, and baking does bring people together, turning it into a stabilizing tradition. Sharing food is a great way to connect with loved ones, so I thought I would post my favorite recipe for banana bread here as well. This is a recipe friends kindly shared with me years ago and that is also why the ingredients are listed in American measures.
- 1 cup walnuts or pecan nuts
- 1¾ cups flour (basic wheat flour will do)
- ¾ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- ½ cup melted butter
- 3-4 really ripe bananas
- 1 teaspoon vanilla
How to Make It
- Preheat the oven to 180° C.
- Take a bowl and mix the flour, the sugar, the baking powder, the baking soda, the salt, and the cinnamon.
- Chop the nuts and add them to the flour-sugar mix.
- Squash the bananas with a fork.
- Take a second bowl and mix the squashed bananas, the eggs, the melted butter, and the vanilla.
- Carefully fold in the liquid contents of the second bowl into the dry ingredients of the first bowl. You want to make sure that the dough is thick and chunky.
- Butter a baking tin and pour the dough into it.
- Bake for 50-60 minutes at 180° C until the banana bread is golden brown on top. Let it cool down.
- (You can freeze it easily as well.)