Easy Banana Bread
When we went into the first COVID lockdown, I decided to get back into baking, but needed some easy recipes to get warmed up (my excuse was that I was going to bake with my 4-year old, but really, it was for me). A friend told me about this recipe in the Finnish cooking blog Cebicin keittiö under the title “the world’s best banana bread”. The banana bread is super easy to make – you just mix all the ingredients together – and tastes absolutely delicioso! In the past year we have made it numerous times, and it has never failed. I have tweaked the recipe a bit from the original to suit our tastes; feel free to do the same.
4
servings15
minutes0
minutes60
minutes1
hour15
minutesIngredients
2 large 2 or 3 small mashed bananas
2 2 eggs
2 dl 2 sugar
2 dl 2 flour
4 tsp 4 baking powder
1/2 dl 1/2 almond powder
125 g 125 melted butter or liquid fat
2 tsp 2 vanilla sugar
8 tsp 8 of cream or other liquid
Cinnamon to taste (1–2 tsp)
Butter/margarine and breadcrumbs for the cake tin
Directions
- Mix the baking powder with the flour.
- Mix all ingredients together in a big bowl.
- The choice of the liquid is pretty free: instead of cream, you can also use yoghurt, milk, oat/rice milk or plain water.
- Grease a cake tin (I use a 25 cm rectangular tin) and cover it with breadcrumbs.
- Pour the dough into the tin. Don’t be alarmed if it is quite runny, that is how it should be.
- Bake in a 200 °C oven for 50 minutes to 1 hour. Test with a toothpick. The top gets dark, this does not mean it has burned. If you want to keep it lighter, cover with tinfoil after about 30 minutes.
- Let the bread cool before tipping it out of the tin.
- The bread is quite sweet on its own, so doesn’t need a frosting. But if you want one, a coffee frosting goes quite well with it: Heat 75 g of butter, 1 espresso, 1 table spoon cocoa powder and 2 dl icing sugar in a pot, but do not let it boil. Let it cool and spoon over the bread.
- This banana bread doesn’t get dry and tastes just as good after a night in the fridge. Or so I have been told. Not a slice of ours has ever made it to the fridge… But if you want to take it to the office the following day to delight your colleagues, this is also perfect for that.
Equipment
- 25 cm rectangular cake tin
- Oven
- Large mixing bowl
- Toothpick
Notes
- The choice of the liquid is pretty free: instead of cream, you can also use yoghurt, milk, oat/rice milk or plain water.
- The bread is quite sweet on its own, so doesn’t need a frosting. But if you want one, a coffee frosting goes quite well: heat 75 g of butter, 1 espresso, 1 tablespoon cocoa powder and 2 dl icing sugar in a pot, but do not let it boil. Let it cool and spoon over the bread.
- This banana bread doesn’t get dry and tastes just as good after a night in the fridge.