Banana bread is the basic of all cakes. The simpleness in the making and the fabulousness of the taste amazes me again and again. This special recipe gives you a very fluffy and moist cake, which is what I love about it. As a child, I have always dreaded eating dry cakes at neighbours homes. I have added some walnuts for an interesting crunch and the added flavor, but you can easily switch that out and add your own ingredient and customize it to your own. Kids always love oozing chocolate chips. Or add other nuts, raisins, banana chips or some icing. I already know this will be the staple cake I make again and again. I can already imagine waking up my family with the smell of fresh banana bread from the kitchen.
Tips: Be sure to let the banana bread cool completely before cutting slices and serving, otherwise the banana bread will be too soft to cut and will start crumbling.
Try out the recipe and send me your pictures and experiences of your own banana bread.
- 140g butter
- 130g sugar
- 2 eggs
- 2 very ripe bananas
- 140g all purpose flour
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1tsp baking powder
- 100g crushed walnuts
- Preheat the oven to 180°C fan. Grease a loaf baking tin and line with parchment.
- Mash the bananas.
- In a separate bowl cream softened butter and sugar until light and creamy. Add the eggs slowly and mix until fluffy. Slowly sift in the flour and baking powder and fold carefully. Add the bananas and fold in the walnuts.
- Pour the batter into the lined tin and bake for 30min until a skewer come out clean.
- Let the cake cool in the tin for 10min before taking it out and letting it cool completely on the rack.