Are you one of those people who do not like to eat overripe bananas, but when they end up in the garbage can, does your heart bleed? There is a very simple solution to this dilemma, because overripe bananas are ideal for banana bread – the softer and sweeter the better. It is not a bread or a cake, it is a mixture of the two. You can eat it like bread with jam and butter or like a cake with icing sugar, cream or chocolate icing. Thanks to the simple preparation and the varied modification, the bread is very popular worldwide and is often prepared especially in the USA, Australia and West Africa. Our recipe includes nuts, but these can be replaced / supplemented with fresh fruit or dried fruit.
Recipe for banana bread:
(Box shape approx. 26 x 11 x 7 cm)
- 350 g ripe peeled bananas (corresponds to approx. 3 bananas)
- 100 g butter (liquid)
- 150 g cane sugar
- 180 g of flour
- 2 eggs
- 150 g walnuts (crushed)
- 1.5 tsp baking powder
- 1 tsp salt
- 2 tsp Young Kitchen Sweet Tonka Kiss
First roast the chopped walnuts and melt the butter in the pot. Then stir the eggs with cane sugar and the melted butter until creamy. Roughly crush the bananas in an extra bowl and mix with Young Kitchen Sweet Tonka Kiss. Mix the flour, baking powder, salt, roasted walnuts and the banana mixture into the batter. Grease the tin and fill the dough.
Bake at 170 ° C (fan oven) for 35 minutes. Then cover with aluminum foil and bake for another 25 minutes.
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