Banana Bread

Name: Banana Bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp some + 100 g butter; 7-10 Tbsp some + 500 g flour; 60 g Walnut kernels; 175 g Sugar; 3 TSP Baking Powder; 4 (approx. 600 g) ripe bananas; 7-10 Tbsp Cinnamon; 150 ml Milk; 7-10 Tbsp Icing sugar

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp some + 100 g butter
7-10 Tbsp some + 500 g flour
60 g Walnut kernels
175 g Sugar
3 TSP Baking Powder
4 (approx. 600 g) ripe bananas
7-10 Tbsp Cinnamon
150 ml Milk
7-10 Tbsp Icing sugar

Directions

1
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Grease baking tin (approx. 1 1⁄4 l capacity) and dust with flour. Coarsely chop the walnuts. Melt 100 g butter. Put sugar in a large mixing bowl.
2
Add butter. Mix 500 g flour and baking powder, add (Frieda puts flour as a mountain directly into the mixing bowl and mix the baking powder carefully with the flour tip - this saves her washing the flour bowl).
3
Peel the bananas, cut them into small pieces and add them. Knead everything with your hands in the bowl. Stir in 2 tsp. cinnamon and milk with a wooden spoon. Mix in the walnuts.
4
Fill the dough into the mould. Bake in a hot oven for approx. 50 minutes (stick test!). Remove the cake, let it cool down for about 20 minutes, then carefully turn it out of the tin. Let it cool down and dust with icing sugar.
5
Tip 1: The cake is of course just as successful in a box form (11 x 25 cm; approx. 1 1⁄2 l content). Tip 2: A vegan variation works quite simply: with vegan margarine (e.g. Alsan) and soy or almond milk.