There is something so satisfying about a really good banana bread. It is moist, it is sweet and delicious and is also the perfect way to get rid of overly ripe bananas.
What is it with banana?
Now in order for this banana bread to work you first need overripe bananas. If you think about it a banana is really quite a weird kind of fruit. Green it is inedible and has no taste whatsoever, beautiful and yellow it is delicious sweet and good and just a little bit further it is a horrible texture. Horrible texture with brown spots. Eat one banana and it apparently stops you going to the toilet, eat too many and you’ll be on the toilet all the time.
I only really like a banana when it is nice and pretty and yellow, but if you’re baking with them as with this banana bread it’s a different story. The browner the better. I’m sure there are recipes out there that use a green banana but for the ones I know it’s brown.
From green to brown
There are many types of banana and most you can’t really find here. You have the standard yellow ones as we know them, but in addition you have banana’s that are really only suitable for baking and cooking, you have apple banana, red banana and baby bananas and many more.
For this delicious banana cake you need regular bananas. Although if you live in an area that also has different kinds of bananas, I’m sure you could use those. Except the plantains probably. Never tried to make banana bread with those.
Making this banana bread is pretty straightforward. I used about 300 gram of pureed banana, which – depending on the size of your bananas – is roughly 4-5 bananas. I recently also made a vegan banana bread which turned out really good.
Serving this banana bread is a great idea with something simple like whipping cream or like I did here a thick and rich caramel sauce. Melted chocolate would be really good too!
- caketin and baking paper
- 250 gr all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 100 gr butter
- 200 gr white sugar
- 2 tbsp vanilla sugar
- 2 eggs
- 125 ml creme fraiche
- 300 gr banana pealed and pureed
- Cover the caketin with the baking paper.
- Put the flour, bakingpowder, cinnamon and a pinch of salt through a sieve. Mix butter, sugar and vanilla sugar till smooth.
- Add the eggs one by one and add the creme fraiche last.
- Add this to the flour mixture and add the pureed banana. Divide into the cake tin and bake in an hour in a preheated oven at 180 C.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.