Classic banana bread
Alright, I know it’s been way too hot the past weeks to even think about turning on the oven. But if you don’t mind or it’s not as hot where you live, I got this wonderful recipe for you: classic banana bread.
Just recently, I reviewed a new cookbook, called ‘Bananenboek’, the banana book. Unfortunately, it’s only on Dutch. As the title already says, it’s a cookbook all about the banana. Banana a s ingredient for sweet AND savory dishes. Quite interesting. So, for the review, I tried several recipes form the book, but I didn’t try any of the baking recipes. Why? I already have about 15 different banana recipes on my blog and there are still more to come. And then I suddenly realised that there is still one important recipe missing: one for good, old fashioned, plain banana bread.
Anything but plain
Although I wouldn’t want to call it plain, really. But next to all those funny combinations and unexpected ingredients, the most delicious recipe was missing. Of a simple, easy, and tasty banana bread. Banana bread as it is supposed to be. And even though the hot temps are not really inviting me to turn on the oven, this definitely is worth the extra sweat. And it might be a welcome distraction from all those recipes for the BBQ, drinks, ice cream and salads ;-).
3 small bananas (peeled about 250g)
200 g crème fraiche or sour cream
75 g sugar
1 tsp vanilla extract
100 ml vegetable oil
300 g flour
1 tsp baking soda
1 tsp baking powder
Preheat oven to 180°C and grease a cake tin or line with a baking sheet.
Mash the bananas.
Beat the eggs with the sugar, crème fraiche, oil and vanilla until smooth. You can use a whisk for that.
In another bowl, mix flour, baking soda and baking powder.
Add the flour mixture to the wet mixture and fold the two together. You could use a whisk or electric mixer, but down overmix.
Fold in the mashed banana.
Pour the batter into the prepared cake tin and bake for ca. 60 minutes in the middle of the oven.
Out comes this wonderfully fluffy banana bread. Now you should wait until it’s cooled down, but I have to admit that that is the most difficult part for me. I can’t muster the patience and usually cut off a piece when it’s still warm. It’s so good!
It’s tasty just as is, but I also love to slather it with peanut butter (especially if it’s the salted caramel type).