Banana bread: How to make banana bread easy

Last Updated on September 16, 2024

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Total: 1 h Diners: 4

There are recipes that seem so easy that it’s hard to believe. If you are afraid to face pastry or cakes, fear not because this banana bread recipe is very simple.

Ingredients

Bananas, 3 Melted butter, 75 g Baking soda, 1 tsp Salt, 1 pinch Agave syrup, 70 g (or 100g sugar) Egg, 1 Vanilla extract, 1 tsp Wheat flour, 200 g

Banana bread, 3 Melted butter, 75 g Sodium bicarbonate, 1 tsp Salt, 1 pinch Agave syrup, 70 g (or 100g sugar) Egg, 1 Vanilla extract, 1 tsp Wheat flour, 200 g Step 1

Preheat the oven to 175ºC.

Step 2

Crush the bananas well (better if they are ripe to overripe), add the melted butter, baking soda, salt, agave syrup and beaten egg, vanilla extract.

Step 3

Add the flour and mix until you have a homogeneous dough.

Step 4

Put it all in a 20 x 10 cm loaf pan and bake it in the oven for 50 minutes at 175ºC.

Step 5

Pinch with a toothpick to check that it is done inside and when it comes out clean unmold and let it cool on a baking rack.

Banana bread, the easiest cake

You can see that I wasn’t lying, I’m not lying

I’m not lying, I’m not lying.making a banana bread or banana bread (which is actually more like a cake than a bread) is very easy, and suitable for all beginners or those who are afraid of baking. It does not have much more mystery than to gather the ingredients and take them to the oven.

It is important to respect the size of the pan, and if you have a larger or smaller one you will have to adjust the measures. And remember that a mold that measures half does not need half the quantities, the conversion is volumetric and somewhat more complex. So the best for this banana bread is that you use a bread pan of 20 x 10 cm.

Finally, in thisbanana bread recipe we use agave syrup, because it has a sweetening power almost twice that of sugar allows us to use half the amount while obtaining the same sweetness. The original recipe has 100 grams of sugar, and here I reduce it to 70 grams of agave syrup. I do it at home with 50 grams of agave syrup, it’s a matter of getting used to eat less sweet, I recommend you try it.

This banana bread accepts more ingredients in the dough, and you can make different versions that are great. I sometimes make it with nuts and poppy seeds, which also give it a crunchy touch with more texture.

Another idea to give a twist to this banana bread or banana bread is to make it in muffin or cupcake form. Simply fill metal muffin tins with the same banana bread batter (being careful to leave 1 cm to the edge when filling them) and bake for 40 minutes instead of 50. It turns out great.