I’m not the biggest sweets and deserts fan, so I never really cook much dessert at home unless we invite guests. But I am a zero waste person, so this is a great recipe to not throw away those black spotted bananas.
My recipe has a reduced sugar content, the original calls for twice as much, but as I said, I’m not too keen on sweets, and the bananas are already sweet enough. And let’s be honest, this is also a healthier option too 🙂
This recipe calls for the really black bananas on the outside and mushy super sweet on the inside. Don’t use fresh bananas as they won’t have the same texture, sweetness and the banana flavour.
- 3-4 overripe bananas
- 2 eggs
- 150g brown sugar
- 280g flour
- 2tsp cinnamon
- some vanilla (optional)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tablespoon olive oil
- 140ml milk
- Macadamia nuts or other type of nuts (optional)
Pre-heat your oven to 180 degrees. Prepare a baking tray for the banana bread, you can either line it with baking paper, or just spread out some olive oil on all of the sides and the bottom.
1.Start by mixing the peeled bananas with sugar and eggs. Add milk and olive oil.
2.Mix the flour with baking soda, baking powder, cinnamon, vanilla powder, salt.
3.Incorporate the flour in the banana mixture and add the nuts. You will get quite a liquid mix, but don’t worry, it doesn’t have to be extremely thick.
4. Pour the mixture in the baking tray and put it in the oven to bake for approximately 40 to 50 min. As each oven is different and temperatures may vary, be sure to check on your banana bread a few times closer to the end of cooking. You can stick in a knife or a toothpick to see, if there are some bits stuck to it or not. You will know that it has been fully cooked when the knife or toothpick come out clean.