After living for so long in the US, it only comes natural to me to dream about banana bread once in a while.

It is delicious, it always smells good, even if it is not to tasty at times.

Outside the US, however, it is not so popular.

A few weeks ago, during lunch I mentioned banana bread to my colleagues, and many questions popped up:

  • but is is like a bread?
  • is it sweet?
  • can you put cheese and ham on top, since it is a bread?
  • and so on

Not so sure about the cheese and ham. Maybe. Maybe not.

I baked some and took it to my colleagues. They enjoyed it, I think.

Here is a recipe of banana bread:


  • 2 or 3 ripe bananas, smashed
  • 75 g / 1/3 cup melted butter
  • 200 g / 1 cup sugar (can easily reduce to 3/4 cup)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 192 g / 1 1/2 cups of all-purpose flour

As you can see, I have the measures in weight, not volume; or at least most of them. (my precision scale is on the way, so i could not really measure the baking soda)

Here are some instructions:

Preheat the oven to 170 C, but if you have an oven with a fan, you should use 160 C.

It is really simple – mix the butter and the bananas together, after you have melted the butter.

Beat the egg and mix it in, add the sugar and the vanilla. Sprinkle the baking  soda on top, mix it and give it a minute. The soda starts a chemical reaction with the acid in the bananas and this makes the banana bread fluffy.

Mix the sifted flour in without overdoing the mixing.

Pour in a pan and bake until golden brown. Depending on the oven it will take from 45 to 50 minutes.  Test with a toothpick.

Banana Bread

Category: Cooking
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