Banana bread, fresh out of the oven is the best thing you can eat in a rainy sady, just like my mom does since I can remember. I talk about her a lot but she is really important in our lives and taught me everything I know, cooking among those things.
Banana bread is something usual for me, it´s sort of comfort food for me, and reminds me of childhood moments and makes me feel at home. This recipe comes from our grandmother she used to make this using applesauce instead of banana, she then gave this recipe to our mom, who decided to make it with bananas.Jump to Recipe
We are really happy to start this adventure of recipes with you, because this is a space to inspire you both in the kitchen and in life. We sill start with this recipe because we love it and there is nothing better than to start with banana bread.
This bread is our dad´s favorite, he truly loves it. He likes any bread or anything that has dried fruits, so we alwasy make this recipe including dried cranberries, raisins and/or nuts. I actually like it better plain, but you can add whatever you want.
Something really important when making banana bread is that the banana you use has to be overripe, I´m talking almost black, since they are way sweeter and therefore taste better when making this recipe. If you don´t have overripe bananas the best thing you can do is wait for a few days or use one of the following tricks (starting with the fastest):
- Heat them up, skinless in the microwave to the highest temperature for 45 minutes approximately (it works better for bananas that are already somewhat ripe and not completely green)
- Bake them at 300ºF (150ºC) for 15 to 20 minutes with the skin still on, until they almost turn black.
- Place them in the hottest place in your house (next to a window with sunshine, close to a heating device, etc.) and leave them there for at least 24 hours up until 4 days.
When it comes to the tools you need to make this, you can use an electric mixer or even a for to mix the ingredients. Our mom even does it with her bare hands and it comes out just perfect.
If you like this recipe, go check out our pumpkin bundt cake.
A classic you must have in your recipe book
- 5 eggs
- 1 C (7 oz) (200 gr) white sugar
- 1 C (8.12 fl oz) (240 ml) vegetable oil soft flavored
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 4 (14.10 oz) (440 gr) bananas overripe, mashed
- 3 C (13.80 oz) (390 gr) all purpouse flour
- 1 1/2 tsp (0.35 oz) (10 gr) baking soda
- 1/4 tsp (0.07 oz) (2 gr) salt
Preheat the oven to 375ºF (180ºC) and grease a round bundt cake of about 9.9 x 3.5 inches tall.
In a medium size bowl sift the flour, baking soda and salt together.
In a big bowl, using a hand mixer, beat together the eggs, sugar, oil and vanilla.
Integrate the mashed bananas, then beat in the sifted flour and keep mixing until you get a soft mixture, but do not overmix.
Pour the mixture in the pan and bake for 1 hour aprox. or until a wooden toothpick comes out clean when inserted.
Once ready, let it cool down completely before cutting.