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Banana Bread

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.

Prep 15 min
Cook 50 min
Total 65 min
Banana Bread

  1. 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.

  2. Put the 3 ripe bananas in a mixing bowl and mash with a fork.

  3. Add 100ml vegetable oil, 2 eggs, 100g sugar, and 1 packet vanilla sugar.

  4. Mix everything with the beaters of the hand mixer or stand mixer.

  5. Mix 250g flour, 2 tsp baking powder, 1 pinch salt, and 1/2 tsp cinnamon in a small bowl.

  6. Mix the flour mixture with the oil-sugar-egg mixture. Only briefly until everything is reasonably combined.

  7. Roughly chop the 80g walnut kernels and fold into the banana bread batter.

  8. 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.

  9. Bake in the hot oven on the middle rack for about 50 minutes.

  10. 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