It’s breakfast time: coffee, freshly squeezed orange juice and… banana bread, which, together with Porridge, is one of the cornerstones of the Anglo-Saxon breakfast! A Sweet soft and delicious with banana pulp, flavored with cinnamon. This rich plumcake is also perfect for a snack or for a brunch, lightly heated in the oven and served with jam and peanut butter. The cooking aroma will spread throughout the kitchen and, once ready, slice after slice will disappear in a flash! Quick and simple to prepare, it’s an excellent idea to use those bananas that are often forgotten in the fruit basket, too ripe to be enjoyed pure. Try our version of banana bread, also in the variant light And coconut, and enrich it to taste with chocolate chips, walnuts or coarsely chopped hazelnuts. It will be even better!
If you love this fruit also try:
Read the recipe in English
To prepare the banana bread, start by peeling the bananas and cutting them into slices 1. Transfer the bananas to a bowl and drizzle them with lemon juice to prevent them from turning black 2then mash them with a fork until they are reduced to a puree 3.
In another bowl, put the butter cut into small pieces, soft but still plastic, together with the sugar 4. Work with an electric whisk until you obtain a homogeneous mixture, then pour in one egg at a time, so as to incorporate them better 5. Add the baking powder and a pinch of salt, always keeping the whisk in action 6.
At this point add the banana puree 7 and mix with a marisa to mix it with the mixture 8. Sift the flour directly into the bowl 9.
Also add the baking soda 10 and flavored with cinnamon 11then incorporate the powders mixing with the marisa 12.
Pour the mixture into a 22.5×8.5 cm loaf pan, previously greased and floured 13. Level the surface 14 and make an incision lengthwise with the blade of a knife dipped in melted butter 15.
Bake in a preheated static oven at 180° for about 60 minutes 16. After this time, check the cooking with a toothpick, then take it out of the oven and let the banana bread cool in the mould 17 before unmolding it and cutting it into slices 18!
