One of our neighbors came to visit the other day and we started talking about baking. She was saying how much she would like to learn to bake some banana bread. I gave her this recipe and I just happened to have lots of very sad looking bananas, so gave her some of those too. Talking about banana bread made me want to make a batch for us and I decided to update this post too. So the new pictures are up. I hope you enjoy it!
Whenever I share this banana bread here in Paraguay and people ask what is this called, I say banana bread, but the bread in Paraguay is not sweet, so they always correct me saying that this is a banana cake. Sometimes you can find something similar at the bakeries and they called it “budín” (pudding) and in other countries, “queques”.
This banana bread can be made with butter or oil. When using butter, you get a more dense-cake like texture; oil makes it lighter.
In a big bowl add flour, baking powder if you are using it, sugar, cinnamon, ground cloves and ground nutmeg.
In another bowl, mix well the mashed bananas, oil, eggs and vanilla.
Add the banana batter to the flour mixture and mix well.
Spread the batter into a greased 9 x 5-inch / 23 x 12.5-cm loaf pan, or use any kind of pan where all your batter can fit.
Bake at 350°F / 175°C for about 30 minutes or until the top feels firm.
Cool loaf for 10 minutes in pan and then invert onto wire rack.
If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen
Light and delicious. This banana bread goes so well with a cup of coffee.
- 2-1/2 cups self-rising flour or plain flour + 2 1/2 teaspoons baking powder
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves optional
- 1/4 teaspoon ground nutmeg optional
- 1-1/2 cups mushed bananas
- 1/2 to 3/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- In a big bowl add flour, baking powder if you are using it, sugar, cinnamon, ground cloves and ground nutmeg.
- In another bowl, mix well the mashed bananas, oil, eggs and vanilla.
- Add the banana batter to the flour mixture and mix well.
- Spread the batter into a greased 9 x 5-inch / 23 x 12.5-cm loaf pan, or use any kind of pan where all your batter can fit.
- Bake at 350°F / 175°C for about 30 minutes or until the top feels firm.
- Cool loaf for 10 minutes in pan and then invert onto wire rack.
Variations: you can add different ingredients to vary the flavor a little bit. 1 tablespoon lemon peel or 2 to 4 tablespoons shredded coconut or 1/4 cup to 1/2 cup chopped nuts
Así mismo Angélica. Mientras más madura la banana, mucho mejor! Suelo poner nuez mariposa, pero a mis hijos no les gusta tanto. Lo hago así para ocasiones especiales. 😊
Hola Lizet! Me encanta el pan o bizcocho de banana, y lo mejor es usar las que ya están negras que tu piensas que ya necesitas tirar, porque son las mas dulces y la mezcla queda mejor. También me gusta agregarle algunas nueces para tener algo de textura.
Muy rica se ve tu receta.
Abrazos!
como se levanto lizet!! que belleza