Looks like the official food of quarantine is banana bread, seems that everybody is making it and so are we. It’s been a bit hard to find flour, eggs and sugar these days in our neighbourhood since I guess everyone is baking right now. If you live in a similar neighborhood where these things are rare, you’re in no luck cause this one requires all of those. But in case you are still missing a recipe for banana bread I thought I would share mine, I’ve been using this one for at least over 10 years now, nothing very special but it’s a very easy one and works every time.
It’s from the age before Pinterest and I have no idea where I have found it from but I did write it on a piece of paper in my secret recipe book that I will leave to my children so you could call it my secret family recipe now. It’s not a healthy version, we are already juicing pretty much daily so we like our baking during this confinement with carbs. You can however replace the flour with coconut flour or similar, the butter with coconut oil and put less sugar in if you like, have done that too and it works just as good.
- 4 bananas + 1 for decorating
- 1/3 cup melted butter
- 3/4 – 1cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all purpose flour
- Salty butter or butter with sea salt crystals for pan
Preheat the oven to 175c. Mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg and vanilla. Sprinkle in the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered bread pan and decorate with a banana sliced in half if you wish. My trick is to butter the pan with salted butter so that it becomes crunchy and salty on the outside, if you have butter with sea salt crystals that works best, I use regular butter for the dough. Bake for 1 hour, cool on a rack. Enjoy!