Banana Bread

This was a case of “what to do with the browned bananas” as they are normally destined to end up in a fruit shake. However this time I decided to try a nice recipe I found here: it seemed just as simple as delicious (I normally don’t like complicated recipes, if they are made up of too many steps or too many ingredients, I just pass :p).

Easy-as-ABC Banana Bread


2 ripe bananas (those that are well browned, easy to mash, contribute more to the banana flavour than their less ripe partners)
200 g white flour OR 100 g white & 100 g whole wheat flour (I didn’t have whole wheat this time at home, the white worked just as great)
2 eggs
80 g melted butter or 100 ml neutral flavour oil (I used 100% sunflower seed oil)
100 g sugar
1 pinch of salt
2 flat teaspoonfuls of baking powder
1 small handful of chopped nuts (I actually had a kind of nut-mix at home that is used to fill a sweet bread roll here in Hungary, typically made for Christmas – I used that mixture here)
few pieces of chopped dark or milk chocolate (let’s be creative – I had leftover Easter chocolate eggs :D).


Mash the bananas. Blend well the 2 eggs with the sugar, add the cooled melted butter or oil, then the banana puree. Mix the dry ingredients (flour, salt and baking powder) in a bowl, and add it to the liquid mixture. Finally add the chocolate and chopped nuts. Pre-heat the oven to 180°C, pour the mixture in an adequate baking pan (buttered or with baking paper, banana-d things like to stick) and bake for around 45-60 minutes (needle-test). I actually made a calculation error and had to turn off the oven at around 40 minutes, though I left it in the oven while we went to the dentist – it came out perfect (and on a ready to eat temperature :)).


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