Banana is practically the only fruit I eat, simply because it can be peeled easily without any instruments, it’s soft and doesn’t take long to chew before you’re able to swallow it, and most importantly it doesn’t have any stones or seeds in it. I guess you can tell a lot about a person from his or her favorite fruit 😛
Aside from its practicality, eating bananas definitely has its own merits; potassium being one of them. Bananas have been the sole fuel for my twice weekly runs for as long as I can remember. And due to its nutritional contents, nowadays people no longer say ‘an apple a day keeps the doctor away’. Instead, they say ‘a banana a day keeps the doctor away’.
Given my undying love for this fruit, preparing to bake this recipe was not an easy task. The recipe calls for 3 very ripe large bananas, which means I would have to leave the bananas for several days till they become ripe and mushy while overcoming the urge to eat them. I had to resort to hiding them somewhere at the back of my kitchen shelves 😛
Despite the struggle in gathering all the required ingredients, this recipe is actually very simple and doesn’t even require an electric mixer.
What you need are:
- 1 & 3/4 cups all-purpose flour
- 3/4 cups granulated white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs, lightly beaten
- 113 gr unsalted butter, melted and cooled
- 3 very ripe large bananas, mashed using a fork
- 1 tsp pure vanilla extract
- 85 gr roughly chopped walnuts or pecans (you can omit this if you want)
Mix the ingredients:
- Preheat oven to 180 degrees C. Butter and flour the bottom and all sides of a 9-in loaf pan (9 x 5 x 3 inch).
- If using the walnuts or pecans, spread them on a baking tray and toast for about 10 minutes. Let them cool.
- In a large bowl, sift and combine all the dry ingredients; flour, sugar, baking powder, salt, baking soda, and cinnamon. Stir in toasted walnuts or pecans.
- In another bowl, combine all the wet ingredients; lightly beaten eggs, mashed bananas, melted butter, vanilla extract. With a rubber spatula, gently fold the wet ingredients into dry ingredients until just combined. Be careful not to overmix the batter and create a tough rubbery bread.
- Pour batter into loaf pan and bake for 55 to 60 minutes until a toothpick inserted into the center of the bread comes out clean. Let bread cool before removing it from the pan.
The bread ended up moist and light, not too sweet, and most importantly, banana-ey. It’s exactly how I would like a banana bread to be. Yummy! I may even consider alternating my daily banana diet with banana bread instead 😉