One of my favorite foods in the world is freshly baked banana bread. Delicious and versatile, you can have it for breakfast, lunch or dinner. You can even spread butter and jam on it, swirl raw organic honey over it, eat it with fresh peanut butter, or even make a tasty cheese sandwich. More than just cake, Banana bread can be a meal, or a wonderful snack.
In this recipe, I’ve stated wheat flour, but at home, when I make this bread, I use green plantain flour, making it double banana bread, which is twice as good. Unfortunately, outside of coastal Ecuador, plantain banana flour is hard to come by, but any good gluten-free flour suitable for baking is also a great substitute. If I’m using banana flour, I use 1/2 to 1 cup less. And I never add walnuts. Like my sister (who hates walnuts) says “If it was meant to have walnuts, it would be Banana and Walnut Bread!”
Banana Bread Recipe:
3/4 cup butter
1/2 cup brown sugar
3 free range eggs
4-6 mashed bananas
3 cups flour (or 2 to 2-1/2 cups gluten-free flour)
1 tsp baking powder
1 tsp ground cinnamon or nutmeg
Grease a large bread pan and preheat the oven to 180C.
Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time. Mash the bananas and mix them well into the egg batter. Sift the flour and baking powder together, add the spices and fold into the batter.
Bake for 20-25 minutes until it’s springy in the middle and a wooden skewer comes out clean.
Serve hot or cold. Store in an airtight container.
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