Banana Bread

 

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 I made these banana bread couple of times before but today I added cardamom and almonds to it and that really brings me to my childhood. Born and raised in Bois-Cheri there would always be bananas in the house, ripe and rotting. 
My dad was growing banana trees in the back garden (which was a dense forest at time)
I remember during cyclones with no electricity when myself and my siblings were fighting under the blankets and my mam making those ‘gato banane’ and hot tea, the sound of the rain on the roof…
 
Banana Bread
 
Recipe Type: Breakfast, Dessert
Cuisine: Universal
Author: Mira
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • 2-3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
Instructions
  1. Preheat the oven to 175C, and butter a 4×8-inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
  3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  4. Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 175°C, or until a tester inserted into the center comes out clean.
  5. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)
 
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