Banana Bread

Bananas are almost always present in my kitchen. I frequently use them to make smoothies, enjoy them as a quick snack with some peanut butter, or add them to sandwiches for a nutritious treat before or after a workout.
If you happen to have overly ripe bananas at home, I suggest baking this cake. It is a straight forward recipe that offers simplicity in both preparation and ingredients, making it a delightful choice. Best of all, you won’t even need to use a mixer.

2 bananas – 2 eggs
100 ml sunflower oil – 60 ml soy milk (or milk of your choice)
1 tbsp lemon juice
150g spelled flour – 60g white yogurt
1 tsp cinnamon – 1 tsp baking powder – 1 tsp of baking soda
dried raisins, nuts, (optional)

Preheat the oven to 160 degrees Celsius.

In a large mixing bowl, mash the bananas with a fork until smooth. Mix in the eggs, oil, milk, yogurt, and lemon juice.

Line a bread pan with baking paper (11.5 cm x 22 cm).

In another bowl, combine the flour, cinnamon, baking powder, and baking soda, and then
pour it over the banana mixture. Mix in the dried raisins or nuts gently. Pour the batter into the prepared pan.

Bake about 50 minutes, or until a toothpick inserted into the centre comes out clean.

Allow it to cool for 10 minutes in the mold before turning it out onto a wire rack. Allow to cool completely after removing from the mold before slicing.

Bon Appetite:)

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