So my parents have always saved their ripe bananas for me because they know I love to use them to make banana bread (and they also probably want some right! haha).
Don’t be afraid how much they can be ripe because you can still use them: I tried to bake one babana bread with really ripe babanas and it still works.
A special thank you to my friend Maki who said I gave her the wrong recipe on purpose, I finally wrote every step. You will not be authorized to say that you couldn’t do it!
Hereinbelow, the steps for a perfect banana bread according to my family and friends 🙂
It takes 10 to 15 min to make it. I now do it in less than 10 min: this is my emergency cake when I do not have time to bake one.
The cooking time takes 40 min so it lets you get prepared meanwhile.
So, you’ll need:
• 3 max ripes bananas,
(you can use regular ones but it is going to be definitely better with ripe ones)
• 120 gr sugar – 1/2 cup of sugar,
You can use brown sugar but if you do, put less than indicated because it’s going to be too sweet
• 1 teaspoon of Cinnamon,
• Between 1 to 1 1/2 teaspoons of ginger
• 1/2 teaspoon of Nutmeg,
• 50gr to 70gr of flour, I use buckweat flour. The secret is not to put too much flour to let it be fluffy inside and this is what we like, right?!
• 1 packet of backing soda (2 teaspoons)
• 2 eggs you can even put 3 but 2 is already enough (your call)
• You can add peanut butter, black sesame, cacao powder, nuts,
even muesli on top (Tips from my babe Laetitia)
First, put the bananas in a bowl and crush them with a fork, let some pieces in the preparation, it tastes better.
Add the eggs and the sugar, then mix, mix, mix.
Add the backing soda and the vanilla-flavoured sugar (if you want some), the spices and mix again.
Then the flour, add it progressively until it starts to be between compact and liquid.
Butter a baking pan (you can also use olive oil instead of butter ). Pour the paste in it and then, put it directly in the oven.
Let it cook for 40 to 45 min 200°.
And voilà…enjoy !