Bananabread American Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 110 ml sunflower oil or liquid butter
- 110 g suar, white
- 110 g suar, brown
- 2 egg (s)
- 320 g banana (s), very ripe, peeled, approx. 3 pieces
- 250 g flour
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- 100 g walnuts or pecans
- some oil (orange oil), a few drops
Print Recipe
Pin Recipe Instructions
- It is easiest to prepare this cake in what is known as a blender, i.e. a puree mixer.
- Preheat the oven to 160 ° C. Grease a 24 or 26 springform pan or a loaf pan and sprinkle with flour.
- Beat sugar, oil and eggs in a blender for 1 minute. Add baking powder, baking soda and half of the flour and beat again for 1 minute. Now add the ripe bananas, orange oil and the rest of the flour and beat for 3 minutes. Now stir in the very roughly chopped (only chop 2 - 3 times) walnuts.
- Put the dough in the baking pan and bake for approx. 60 - 70 minutes, in the loaf pan possibly up to 90 minutes. Then cover with aluminum foil after 60 minutes. Make a stick test and bake longer if necessary.
- Tips:
- This cake has to bake long enough for it to develop the right flavor. It gets pretty dark.
- The bananas should definitely be very, very ripe, i.e. overripe and definitely have brown spots on the skin.
- If you use tartar baking powder, you need 2 teaspoons instead of one.
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