In these special times we all need some comfort.
Cooking has always been an escape for me and today more than ever. I don't make a lot of cakes, but I love to cook small dishes.
Adoring bananas, I wanted to share with you one of the famous “Banana Bread” recipe.
I have tried different recipes, but this one is by far my favorite. Soft, aerie and tasty, this banana bread is so easy to bake, and delicious.
Banana bread (classique recipe)
100g brown sugar
1 baking powder pouch
A pinch of salt
2 to 3 very ripe bananas
3 tablespoon of coconut oil
2 tablespoon of milk (vegetal or not)
1/2 teaspoon of cinnamon powder (optional)
1 pouch of vanilla sugar
- Preheat the oven at 180
- In a big bowl mix the flour, the sugar, vanilla sugar, baking powder, cinnamon and the pinch of salt.
- In a plate mash the bananas
- Add them to the dry ingredients slowly and mixing at the same time.
- After add the rest of the ingredients, coco oil, milk and the eggs.
- Mix all ingredients in a mixer or with a paddle.
- Grease the loaf pan with butter or oil and add some flour.
- Pour the dough in the loaf pan.
- Bake 45/ 50 min in the oven.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store the banana bread at room temperature 2days or in fridge for up to 1 week.
- Banana bread taste better after 2 days after all flavours have settled together.
Other ingredients you can add in this banana bread:
- Butter: Use softened butter for a soft texture and irresistible butter flavor.
- Brown Sugar: Use all brown sugar in this recipe. Brown sugar is the is the reason why the cake stay soft and moist. The sweetness comes from brown sugar and bananas.
- Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs in this banana bread recipe.
- Yogurt: Yogurt adds even more moisture to this banana bread. I like to use yogurt as much as possible when I’m baking. Sour cream is a wonderful substitution for plain yogurt. You can use the two interchangeably in most baking recipes.
For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. I absolutely adore their sweet, toasty, and slight crunch nestled inside the soft banana bread crumbs. Feel free to leave them out completely if you’re not a fan of banana nut bread!
Use whole wheat flour for a healthier version.
Storage: Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.