Sunday mornings are perfect for pancakes, waffles or banana bread, right? If I get up early enough I like to treat my loved ones with freshly baked banana bread…and myself of course. It’s easy to make and I’ve always got the ingredients in my pantry as a stable and also always have bananas in the house . I even made it with frozen bananas already.
This banana bread is heavenly fluffy and keeps you satisfied for some hours, even more so if you indulge it with PB! It’s also a good idea to take it as provisions for a hike.
I also tried it with a glutenfree flour mix. Like a storebought GF flour mixed with a part starch and a part finely ground oats. It turned out well but just not as fluffy as with regular wheat flour.
Drop me a note if you try my recipe and let me know how you liked it.
250g all-purpose flour – or 200g flour + 50g corn starch, wich makes it extra fluffy
100g ground hazelnuts
½ package (9g) baking powder
90g margarine or 1/3 cup (70ml) vegetable oil
– choose one that is suitable for high temperatures
3 ripe bananas
½ tsp. salt
½ tsp vanilla extract
½ tsp ground cinnamon
dash of soy milk,
dash of sparkling water
Mix all dry ingredients in a bowl, preheat the oven on 180°C. Melt the margarine in a pot (at medium heat) and let cool off for about 5 min.
Peel the bananas and cut one banana lengthwise in two slices, set aside and roughly mash the remaining two. Add the mashed bananas, the margarine or the oil of your choice and a dash of sparkling water to the dry ingredients in the bowl and start stirring with a mixer.
Add a dash of soy milk – the dough should be very thick and creamy not liquid. Stir just until well mixed. Avoid stirring too much because the bread might become too solid from that.
Pour the dough in a well greased loaf pan and arrange the two banana slices on top, press them carefully onto the dough.
Bake for 30-35 min until golden brown.
Let the bread cool down on a rack before taking it out of the pan. Enjoy!
My family loves it most with peanut butter and fruits or strawberry jam 😉