Banana Bread

Here is a simple recipe for banana cake - a perfect way to take care of those bananas that have become a little too ripe. In this particular case, I choose to throw on a whole lot of caramel sauce and whipped cream to make it all a dessert, but of course you can eat the cake as it is without extra accessories.

It is a bit difficult to measure exactly how much 2 bananas are, but I aim for it to be 250 grams when I weigh after the bananas are peeled. With peels, it was up to 400 grams when I bought them, but then they had to stay a few days at my house and ripe as well.

I usually slice these up and save in the fridge or freeze and simply take a slice when I'm hungry. If you want a little bit of luxury, you can cut them as cake-pieces instead and cover with a lot of caramel sauce (dulce de leche) and whipped cream - it will be almost like a small dessert then.

There are a lot of different varieties. I have tried adding some dark chocolate and walnuts which turned out really good.

Ingredients

Nutrition Facts*

	Total	Serving	100 g
Energy	2613.18 kcal	186.66 kcal	291 kcal
Carbohydrates	403.2 g	28.8 g	44.90 g
Fat	98.42 g	7.03 g	10.96 g
Protein	37 g	2.64 g	4.12 g
Sugar	215.07 g	15.36 g	23.95 g
Salt	3.23 g	0.23 g	0.36 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Banana bread

Melt the butter in a small saucepan and add the milk.
Whisk eggs and sugar until fluffy.
Peel and mash the bananas. Add flour (sifted), cinnamon and baking powder.
Pour the melted butter and milk into the banana mix and mix well.
Add the egg mixture into the rest and mix.
Butter and bread a loaf tin.
Bake in the lower part of the oven, 175°C 55-60 minutes.
Remove from the oven and allow to cool before serving.

Banana Bread

A simple banana bread

Ingredients

Nutrition Facts*

Directions