fudgy and delicious – the perfect breakfast or snack

This banana bread is one of my favourite pastries. Actually it is my favourite. Anyways, I could eat it all day long for breakfast, lunch, snack and dinner. With some chocolate spread on top it is just the perfect combination. Well, actually I planned to post a really christmas likely recipe but there were so many exams to pass that I barely had time to try new recipes. However, I will post a really cozy pie within the next few days which you can look forward to. I am obviously writing the recipe at the moment. Guess what – almost forgot the bananas.

I’d say let’s get straight into it….

Cooking process:)

  • Oil you loaf pan, so your bread won’t stick after baking. Preheat the oven at 180°C.

  • Firstly, squash the bananas. Then mix the rapeseedoil with 2 eggs and white sugar until you have a homogenous mass. After that put in the wheat flour as well as baking soda and some cinnamon. Whisk everything and add the banana mash. Put everything in your loaf pan and bake for 35 to 45 minutes goldenbrown.

    Enjoy!

    Note: I really recommend a gingerbread chocolate spread in combination to this bread

Ingredients

1 loaf pan (~10 slices)

  • 80ml rapeseed oil
  • 2 eggs
  • 110g white sugar
  • 200g wheat flour
  • baking soda
  • 1 Tablespoon cinnamon
  •  3 ripe bananas

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