Banana Nut Bread Recipe Moist Best Easy

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Bananabread sounds pretty healthy. Vitamin-rich bananas with bread – at least that's what the Bananabread is pure semantically. It's pretty much the opposite of healthy. Lots of fat, a lot of sugar but also a lot of taste. So if you're going to start a diet with the Bananabread, you should stop reading at this point.

But if you're here to find an ultra-juicy cake with a caramel-like banana flavour, you can confidently read on. For me, Bananabread is the only form in which I can never resist banana bread recipe. And because I always place very high demands on cakes (at this point I like to refer to the Starbucks Carrot Cake) and at the same time I am not an all too good improm baker, I have set myself the goal of finding the perfect Bananabread recipe.

banana bread recipe

My claim: A cake that is extremely dense and juicy inside, full and intense in taste, full of crisp nuts and covered with a crispy caramel crust. After a lot of reading and testing, I have now found the perfect Bananabread for me. I want to explain here what makes it so perfect.

* 3 small bananas very ripe! Approx. 400g with shell, 300 without
* 120 grams butter soft
* 110 grams brown sugar or coconut or whole cane sugar
* 2 medium eggs
* 250 grams of wheat flour
* 1 teaspoon baking powder
* 0.25 teaspoon salt
* 0.25 teaspoon ground vanilla
* 100 grams of Schmand or Greek. Yoghurt or sour cream

1. Preheat the oven to 175 degrees above and below heat. Grease a small box cake tin and dust with flour. Cut and puree the very ripe bananas. The pure pulp should be about 300g.
2. Beat the soft butter with the sugar frothy. Stir in the eggs individually. Mix flour with baking powder, salt and vanilla. Alternately with the Schmand add. Finally, stir in the banana sauce briefly.
3. Pour the dough into the prepared form. Bake banana bread for about 55-60 minutes.

Preheat the oven to 170 degrees circulating air. Grease a box with butter and cover everywhere with a thin layer of flour.

In a bowl, mix the eggs with the brown sugar and melted butter and beat with a whisk. Peel the bananas and roughly crush them with a fork. There may be a rough piece left. Add the banana sauce and cinnamon.

Sift the flour into a second bowl and mix with the salt and baking powder. Mix the dry mixture in several stages with the wet ingredients until a homogeneous dough has formed. Roast the nuts in a frying pan without grease until light toasted traces have been formed. Also add to the dough.

Pour the dough into the box and bake for an hour. After about 35 minutes, check whether the surface has already become dark. If so, place a piece of aluminium foil over it until the end of the baking time. Allow to cool for about 10 minutes and fall out of the mould.