An easy to make bread. With staple ingredients, you can make this moist banana bread.
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 large bowl, mix well the mashed bananas, oil, sugar, eggs, and vanilla.
In another bowl add flour, baking powder if you are using it, cinnamon, ground cloves, and ground nutmeg.
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 50 minutes to 1 hour, or until the top feels firm.
Cool loaf for 10 minutes in the pan and then invert onto a wire rack.
Recipes you might like:
Super Moist Banana Bread
- 1-½ cups mashed bananas (450g)
- ½ cup vegetable oil (120g)
- 1 cup sugar (200g)
- 2 eggs
- 1 teaspoon vanilla
- 2-½ cups self-rising flour or plain flour + 2 ½ teaspoons baking powder (320g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon ground nutmeg (optional)
- In abig bowl, mix well mashed bananas, sugar, oil, eggs and vanilla.
- Add flour, baking powder if you are using it, cinnamon, ground cloves and ground nutmeg. 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 50 minutes to an hour, or until the top feels firm.
- Cool loaf for 10 minutes in pan and then invert onto wire rack.
- 1 tablespoon lemon peel
- 2 to 4 tablespoons shredded coconut
- ¼ cup to ½ cup chopped nuts