Actually I am not a big fan of bananas.. I mean, I can eat them but it’s not one of my favourite fruits. BUT, making a banana bread is like celebrating Christmas and birthday together. If I could, I would bake it every day. Not only for the taste of the bread itself but also for the aroma of it which goes through the whole apartment. It must be a coincidence, but always when I bake banana bread I am also doing my laundry. Due to the fact I have to go always out of my apartment and come in again I can smell the aroma again, again and again. In that moment, I feel like: all is fine, nothing could be better, this moment is just perfect, I love bananas. 🙂 Sometimes I think about going out again even if I am finished with the laundry and come in only to smell it again. Well, this would be little bit too much then… 😉
There are lot of banana bread recipes around. Before I started using the following recipe (little bit adjusted), I used one which contains cornmeal. This was also very good I thought at this time, but this one is much more better Cookmania.
I usually replace the almonds with walnuts or pecans as I think they match better for my taste. Here we go:
3tbls neutral oil,
100g light brown sugar,
1 pinch of salt,
Whisk the ingredients together in a bowl
4 ripe bananas,
juice of 1/2 lemon,
stir into the mashed bananas and mix with mixture above
1 pck baking powder,
mix all together
100g minced pecans or walnuts,
stir in while mixing
Fill in the dough into a greased loaf pan. Bake for 50 minutes at 180° Celsius. If after approx. 40 minutes the bread is getting dark, cover it with aluminum foil. When finished, let cool for at least 15 minutes, then turn out the cake.