If there are 3 solitary bananas left in the fruit basket, now blackened, instead of forcing you to eat them soggy or worse, throw them away, try making banana bread! A soft and delicious plumcake perfect for a hearty breakfast, which has the very ripe banana as its main ingredient! If you don’t have a loaf pan you can use any other mold. Banana bread has a moist and compact consistency, it can be sweetened to taste and enriched with cinnamon, other spices, coarsely chopped nuts or pieces of dark chocolate. We offer it to you in a simple version, but you can customize it with frosting or chocolate icing for an even more delicious dessert. In less than an hour you will have a delicious and very easy banana bread.

Preparation

1

Peel two bananas. Cut them into slices and put them in a blender with the filtered juice of ½ lemon. Blend for a few seconds, so as to create a creamy mixture, then set aside.

2

In a large bowl, combine the soft butter and sugar. Mix with an electric whisk until you get a cream with the consistency of an ointment. Add the eggs and mix everything well.

3

Add the blended bananas and the sifted baking powder and flour to the mixture. Mix thoroughly with a hand whisk.

4

Brush a loaf pan with a drizzle of seed oil. Lightly flour it and pour the mixture into the mould. Level with a spatula. Peel the third banana, cut it in half lengthwise and place it on the mixture.

5

Bake in a static oven at 180° for 35 minutes, placing the banana bread in the lower part. Do the cooking test after 35 minutes, inserting a long toothpick into the cake: if it comes out clean, you can take it out of the oven and let it cool.

Advice and tips

For a spicier taste you can add it to your banana bread 1 teaspoon cinnamon powder. You can also add the grated lemon peel, as long as it is organic or of safe origin.

If your bananas are very ripe, we advise you to reduce the dose of sugar from 100 to 70 g. In fact, ripe bananas are already sugary and you risk getting too sweet banana bread.

If you are lactose intolerant or, for some reason, you cannot consume butter, you can replace the 100 g of butter with 80 ml of seed oil. In that case, first combine all the liquid ingredients and then add the sifted flours a little at a time, mixing with a whisk to avoid the formation of lumps.

You can chop coarsely 50 g of shelled walnuts and add them to the dough. The walnuts will give the banana bread a crunchy touch.

3 bananas correspond to about 400 g of pulp.

You can use brown sugar instead of white sugar.

You can replace half the dose of 00 flour with wholemeal flour.

storage

Banana bread can be kept at room temperature, for 2 days maxor, covered with a clean dish towel. You can also store it in the refrigerator for 3 days, closed in a container.

Alternatively, you can freeze it cut into slices and already portioned, then let it defrost at room temperature for about 1 hour. In the freezer will keep for up to 1 month.

History

Banana bread is a dessert of American origin, probably the best known American preparation. It seems that it was born around the 1930s as a recipe for recycling overripe bananas, at a time when people were particularly attentive to the economy due to the Great Depression after the crisis of 1929. The recipe was a success and within a few years the dessert became an indispensable part of American breakfasts or brunches.