As promised, I'll share with you my mom's banana bread recipe. It's easy and it can be prepped entirely in one bowl (or even the blender), so you don't end up with a messy kitchen! My mom taught me how to cook 'freestyle', that's why you'll notice that most of the recipes I'll be sharing have all sorts of "use any flour you like", "use honey, sugar, brown sugar, or whatever" kind of thing. There's a few recipes that call for specific ingredients that can't be substituted (or not with the same results, at least), but for most of them feel free to experiment, I do it all the time! Use your 'food instincts' to add a bit less, a bit more or a special extra of what seems fitting to your tastes and lifestyle and cupboard.
That being said, my mom usually bakes this with whole wheat pancake flour, skim milk and canola oil, but since I don't regularly buy any of those at the market my version of the recipe has regular flour mixed with a bit of pancake flour, hazelnut milk and butter. Here is the basic recipe so you can make it your own:
- 2 - ripe bananas
- 2 cups - flour (regular, pancake or a mix; any kind is fine)
- 3/4 cup - brown sugar (or any kind you like; I used a bit less sugar plus a swirl of honey)
- 3 - eggs
- 1 tsp - baking powder
- 1 cup - milk (any kind is fine)
- 3/4 cup - canola oil (or 1 stick butter)
- Preheat your oven to 350°F (180°C)
- In a bowl, smash the bananas using a fork and then add the rest of the ingredients. You can go with liquids first, then dry ones. Mix well. Or to make it simpler, you can also just throw everything in the blender until you get a smooth mix (this is what my mom does).
- Butter your loaf pan and pour in the mixture.
- Bake for 40-50 minutes until the top is golden brown and an inserted toothpick comes out clean.
The smell of fresh baked banana bread is heavenly, and as the baker you always get dibs on the buttery-warm-slightlycrunchy first slice, so claim it!
You can serve a slice of the loaf with a swirl of dulce de leche or honey and some pecans on top, or even a chocolate glaze! Enjoy with a cup of milk tea :)