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Instructions
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The best banana bread paradoxically comes from bananas you wouldn’t want to eat raw — the more spots on the peel, the more sweetness and flavor you’ll get in the batter. If your bananas aren’t fully ripe yet, you can put them whole (peel on is fine) in the oven at 150 °C for a few minutes — they’ll soften, darken and develop a flavor similar to overripe bananas.
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Variants and alternatives
Chocolate banana bread: stir 2 tablespoons of cocoa into the batter and add extra pieces of dark chocolate on top — the result is somewhere between banana cake and brownies.
Approximate per serving
Nutritional values
Energie220 kcalProteins4 gSacharidy30 gTuky9 g
