Banana bread is my husband, David’s absolute favourite snack.
When we were sailing around the world, you could be sure of one thing, you find bananas just everywhere! For this simple reason, every boat needs a good banana bread recipe.
We were in French Polynesia when it was “banana season”. Can you imagine? Bananas growing everywhere and in each garden and suddenly they are ripe all at the same time!? The local people would just give them away to anyone, passing by in the street.
As result, we had over one hundred bananas on board!
During our sailing trips we have banana bread for breakfast, morning and afternoon tea or as a snack during the night watch. And we never get tired of it!
What do you need?
• 3 very ripe, medium sized bananas (very freckled)
• 2 eggs
• 1 1/2 cups self rising flour
• ½ cup brown sugar
• 1 tbsp. vanilla extract
• 2 tsp. baking powder
• 125 gram unsalted butter (on room temperature)
• 2 tsp. ground cinnamon
• ½ cup skimmed milk
• A pinch of salt
Preheat the oven on 180°C.
Throw all the above ingredients in a food processor and mix for 3 minutes on high speed.
If you don’t have such a machine: crush the banana on a plate.
Take a bowl and add all the ingredients together, but keep the bananas aside.
Stir well with a fork until the dough becomes smooth.
Add the bananas. Blend well.
Use a buttered and floured cake form, or a non-sick one.
Bake the cake in the oven for 40 minutes on 180°C.
Check with a skewer, if there is dough sticking on it, continue to bake, but check every 5 minutes.
When ready, take the banana bread out of the oven and let it sit in its tray for 20 minutes.
Take the cake out of the tray and cool on a rack.
I prefer to serve it with ricotta, but with butter and Nutella it’s very nice too.
© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.