I always loved coming home afterschool to the mouth-watering aroma of fresh banana bread just out of the oven. I thought I would try to recreate these glorious moments for my husband when he came home from work last night. There are many recipes out there, but I have found that the one my mother uses and she shared with me has always been the best. I have made it on many occasions and hope you can share on many more occasions. Here it is:
- 3/4 cup white sugar (Feiner Zucker)
- 1/2 cup salted butter
- 2 eggs
- 3 1/2 ripe banana’s (not too small, not too big)
- 2 cups white flour (Weizenmehl Type 405)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1 tsp cinnamon
- adding anywhere from 1/2 to 1 cup of chopped walnut pieces
- adding anywhere from 1/4 to 3/4 cup of chocolate chips
- sprinkling a tsp of cinnamon on top of the loaf half way through baking
- Preheat the oven to 360°F/180°C.
- You will need to bowls for mixing, one for the dry mix and one for wet mix. Later you will be adding the wet mix to the dry mix, so choose accordingly!
- Mix the sugar and butter in a bowl until creamed together
- Crack one egg at a time into the sugar/butter mix, beating well each time
- Time to get messy! Add in the bananas, gently squish each banana by hand and stir into mix once you feel they are mushy enough
- In another bowl sift together the flour, baking soda, baking powder, salt (i just used a fine strainer)
- Combine the two mixtures and then add the vanilla.
Now is the time to add in the chocolate chips or walnuts
Bake for 60 to 75 minutes. At one hour check with a knife and if the knife does not come out clean, continue baking until it does.
Note: I use the glass pyrex copy cat by IKEA , sized 27x18cm to bake this loaf and it takes 75 minutes to bake in my oven.
If you have any questions or try making it yourself with modifications and have amazing results, let me know! Have fun and Guten Appetit!!