Super Easy Banana Bread

  • Prep Time
    20 Mins
  • Cook Time
    55 Mins
  • Serving
  • Ready In
    1 Hour, 15 Mins

Of all the recipes I ever made – believe me – this is the one you want to bookmark. Yah, yah…you say? Here are three main reasons that will convince you:

  1. The cake is simple and goof-proof. It doesn’t require any fancy ingredients and the measurements are straight-forward to use with cups and spoons. If you’re vegan, you can replace butter with coconut oil and eggs with flaxseeds. If you don’t have brown sugar – use white; if you don’t have sugar – use honey. If you want to use whole wheat flour- do it! If you don’t like cinnamon – just leave it out (Best Ingredient Substitutes for Baking). The density of the bread will then of course slightly vary but the cake will still fly, no worries. By the way: if you’re a fan of pumpkin (or have a big-ass pumpkin at home and don’t know what to do with it) you can replace bananas and make a pumpkin bread instead. 
  2. If you hate wasting food and end up with a bunch of black bananas on your kitchen counter, this is a recipe for you. It gets better – you can freeze it and take it out the night before serving, it doesn’t loose on quality. 
  3. It may not be the prettiest girl at the prom and it will not make a big entrance when you bring it to work or to a dinner party if you know what I mean, but damn – it’s good! Just take it out of the tray (it’s easy to transport too), slice it and wait it out. The amount of times people took the first bite and were like- oh wow, what is this, how do you make it – unprecedented.

I myself have said exactly the same thing the first time I tried it in Canada, at my friend’s Janice. After that time I liked to make it on Sunday and enjoy it throughout the week at breakfast with my coffee, as lunch snack, or evening dessert with a scoop of ice-cream. Try it out yourself and let me know what you think.




    Heat the oven to 165C (convection oven) and line baking tray with parchment paper


    Mix butter with sugar until you reach a creamy consistency. Add eggs and continue mixing.


    In a separate bowl mash bananas with a fork or potato masher (you can also use a food processor). It's okay if you have tiny chunks still in there, it doesn't need to be perfectly blended. Stir in the vanilla extract, milk, and cinnamon. Add banana mix to the batter and mix well.


    Combine flour with baking soda, baking powder, and salt. Add dry ingredients to the banana batter (if you use a sieve, you'll have an easier time to combine all ingredients without flour clumps). Continue mixing until reaching smooth consistency.


    Pour batter in the tray and put it in the oven for ca. 50-55 minutes (until dark brown). The top of the banana bread may crack while raising, which is normal and doesn't affect the end-result. After taking out the tray from the oven, let the cake cool down a bit before eating. Enjoy!

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