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 also myself of course. It’s easy to make and I’ve always got the ingredients in my pantry as a stable and I always have bananas in the house or even have to do something with the ripe ones. I even made it with frozen bananas already.
This banana bread is heavenly fluffy and ricand 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 quite 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 apple cider vinegar and tap/spring water
or 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 mash the remaining two. Mix the mashed bananas with the margarine or the oil of your choice, add it to the dry ingredients in the bowl and start stirring with a mixer.
Add a dash of soy milk together with a dash of tap water and apple cider viegar or just a dash of sparkling water. Start stirring with a mixer – adjust the amount of liquids if needed so the dough will be thick and creamy but not too liquid!
Be careful, stir just until well mixed. Avoid stirring too much because the banana 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. (I recently switched to using a gratin dish, wich is lower and reduces the baking time to 35 min.)
Bake for about 60 min, until golden brown . I always do the toothpick/satay skeewer test – if there is still batter sticking to the wooden skeewer it’s not done.
Let the bread cool down on a rack before taking it out of the pan. Enjoy!
My family loves it very much with peanut butter and fresh fruits or strawberry jam…mmhh, so good!