A simple 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.
* 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.
- 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.