Quick Banana Bread
Breakfast? Dessert? Banana bread is always very popular! I tried Bob the chef’s recipe and it was a pleasant surprise because of the simplicity of it!
If you open my freezer, you’ll notice that I have many frozen black bananas. I use them for banana breads and also to replace eggs in dessert recipes. In a gesture of reducing food waste, I freeze bananas that have matured too long. I could use them immediately in the recipes, but if I run out of time, I freeze them for later.
Simple and few ingredients
Preparation time: only 10 minutes
Soft texture on the inside, crispy on the outside
Prep : 10 min
Cooking : 1h
Servings : 1 bread
3 ripe bananas
125 ml (½ cup) canola or vegetable oil
125 ml (½ cup) granulated sugar
2.5 ml (½ teaspoon) vanilla
10 ml (2 teaspoons) baking powder
5 ml (1 teaspoon) baking soda
350 ml (about 1 ⅓ cup) flour (to make it healthier, make half and half unbleached flour and wheat flour)
A pinch of salt
Optional: dark chocolate, cranberries, walnuts
Preheat the oven to 350 ° F.
In a bowl, mash bananas with oil, sugar and vanilla.
Add baking powder and baking soda and mix with a wooden spoon.
Add the flour, salt and optional ingredients and mix until a homogeneous mixture is obtained (don’t be surprised that the mixture is thicker than a cake mix).
Pour into a lightly oiled bread pan.
Cook about an hour (check the cooking with a toothpick, if it comes out clean, the bread is cooked).
Let cool, unmold, slice and serve.
Recipe adapted from Bob le chef : http://boblechef.com/recettes/pain-aux-bananes-vegetalien