Banana bread

This post is also available in german/deutsch.You can’t have enough banana bread recipes, right?! Today there is a classic banana bread without fancy stuff, but with a super delicious taste. If the bananas are really ripe, so really that you don’t really like to eat them anymore, then they are perfect for our banana bread. Then they have the ideal sweetness.

The perfect banana bread for breakfast. Delicious, sweet and moist! It should be exactly like this. You can usually leave out the sugar, but I think it gives the banana bread another extra yummy taste.

Banana bread

3 bananas, very ripe
2 flax eggs (see notes) or 2 eggs
100g neutral oil
50g cane sugar
60 ml oat milk
280g all-purpose unbleached flour
1/4 tsp baking soda
2 tbsp baking powder
1 tsp fine sea salt
also
Walnuts
cane sugar

Preheat oven to 180C. Line a 22 cm loaf pan with parchment paper then set aside.
In a large mixing bowl, whisk the bananas until they’re smooth, then add the flax eggs, oil, sugar, and milk; mix with a whisk until well combined. Add the flour, baking soda, baking powder and salt; whisk with a spatula until the batter is smooth. Don’t overworked the batter.

Pour batter into the prepared pan then top with walnuts and 2 tbsp sugar. Bake for 40-55 minutes or until the top is golden and a toothpick comes out clean. Allow the loaf to cool in the pan for five minutes then transfer to a wire rack to cool completely.

egg replacement: Mix 2 tbsp ground flaxseeds + 6 tbsp water. Let rest for 5 minutes.If you try this banana bread or one of our other recipes, please leave us a comment how you liked it. 

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Banana bread

If the bananas are really ripe, so really that you don't really like to eat them anymore, then they are perfect for our banana bread. Perfect for breakfast or as Snack.

Course baking

Cuisine easy

Keyword banana

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 10 slices

Author Klaraslife

Ingredients

• 3 bananas very ripe
• 2 flax eggs see notes or 2 eggs
• 100 g neutral oil
• 50 g cane sugar
• 60 ml oat milk
• 280 g all-purpose unbleached flour
• 1/4 tsp baking soda
• 2 tbsp baking powder
• 1 tsp fine sea salt

also

• Walnuts
• cane sugar

Instructions

• Preheat oven to 180C. Line a 22 cm loaf pan with parchment paper then set aside.
• In a large mixing bowl, whisk the bananas until they’re smooth, then add the flax eggs, oil, sugar, and milk; mix with a whisk until well combined.
• Add the flour, baking soda, baking powder and salt; whisk with a spatula until the batter is smooth. Don’t overworked the batter.
• Pour batter into the prepared pan then top with walnuts and 2 tbsp sugar.
• Bake for 40-55 minutes or until the top is golden and a toothpick comes out clean. Allow the loaf to cool in the pan for five minutes then transfer to a wire rack to cool completely.

Notes

egg replacement: Mix 2 tbsp ground flaxseeds + 6 tbsp water. Let rest for 5 minutes.

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