Banana Bread

Description
A true cake classic where you can happily use up your old bananas. With its sweet, moist flavor, it fits on any cake table and is baked as easily as a simple pound cake.
Ingredients
- 3 bananas (ripe to very ripe)
- 1 banana for topping (can be omitted)
- 2 eggs (medium size)
- 250g flour (all-purpose, alternatively spelt flour)
- 100ml vegetable oil (neutral flavor, e.g., rapeseed or sunflower oil)
- 100g sugar (alternatively brown sugar or raw sugar)
- 80g walnut kernels (roughly chopped)
- 1 packet vanilla sugar
- 2 tsp baking powder
- 1 pinch salt
- 1/2 tsp cinnamon (ground)
Instructions
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Preheat the oven to 180°C (355°F) conventional heat (convection 160°C/320°F) and grease the loaf pan well with butter or vegetable fat.
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Put the 3 ripe bananas in a mixing bowl and mash with a fork.
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Add 100ml vegetable oil, 2 eggs, 100g sugar, and 1 packet vanilla sugar.
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Mix everything with the beaters of the hand mixer or stand mixer.
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Mix 250g flour, 2 tsp baking powder, 1 pinch salt, and 1/2 tsp cinnamon in a small bowl.
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Mix the flour mixture with the oil-sugar-egg mixture. Only briefly until everything is reasonably combined.
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Roughly chop the 80g walnut kernels and fold into the banana bread batter.
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Fill the batter into the greased loaf pan and spread evenly. Optional: Peel 1 banana, halve it, and place the banana halves as topping on top of the batter.
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Bake in the hot oven on the middle rack for about 50 minutes.
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Let the baked banana bread cool slightly in the loaf pan before removing.
Tips
- Important: Never mix too long, otherwise the gluten in the flour will be activated. The batter becomes tough and later compact.
- You need a loaf pan of about 25 x 11 cm
- The recipe yields about 10 pieces