I wont give you some crap about this being the perfect thing to bake when you happen to have few bananas about to go bad on your hands. Seriously, closet housewives with full time jobs and kids know better than to believe it is a realistic scenario that you happen to have the energy and time at that exact moment.
That being said you need some old, brown bananas to make this bread but there are other ways to achieve that than trying to force yourself into baking when you don’t feel like it.
I usually buy some old bananas when I want to bake this bread. Once in a blue moon I can get my sweet tooth worked up enough to make this when I happen to have old bananas but usually I cannot be bothered. Other times I plan ahead for occasions and just make sure my bananas have gone old by then. Problem solved!
It is however all worth it in the end, this banana bread is just delicious. The nuts add the right texture and calling it banana bread takes away the focus that this is really just a scrumptious cake…
This is an adapted version from Kitchen confidante. That version had insane amounts of sugar but there was something about the combination of pecans and bananas that dragged me in. I pretty much just cut the sugar in half and use golden cane sugar which gives it a slight caramel hint. Regular sugar works just fine as well.
Banana Bread
420 g flour
½ tsp salt
1½ tsp baking powder
1½ tsp baking soda
75 g chopped pecans (walnuts work as well)
220 g golden cane sugar
100 g butter, room temperature
2 eggs
5 – 6 very ripe bananas (brown spots all over them)
2,5 dl plain yogurt
Preheat oven to 150 degrees Celsius. Don’t try to shorten the baking time with a higher temperature. It doesn’t turn out the same.
Mix flour, salt, baking powder, and baking soda together. Add the pecan nuts into the flour mixture.
Beat butter and sugar with a hand mixer or some other kitchen machine until it is creamy. Mix in the eggs one at a time and beat. Crush the bananas with a fork and then add them into the mixture and beat it some more until they are blended.
Add the flour mixture and yogurt gradually alternating between the two until incorporated. Make sure you don’t over mix.
Bake in buttered loaf pans for one hour or until a toothpick comes out clean. Enjoy!
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