Perfect as a snack
This banana bread, or banana cake, is really juicy and is perfect both as a snack and to eat with your morning coffee. The bananas add a natural sweetness, and for me who prefer when bread isn’t too sweet, this is perfect. If you, on the other hand, like a bit sweeter cakes and breads, I recommend adding one deciliter of sugar for extra sweetness.
This recipe is perfect if you have overripe bananas that you do not know what to do with, or simply just craving a bit sweeter bread for breakfast or snack. I prefer it really juicy, but if you want a more fluffy bread you can add one teaspoon of extra baking soda.
- 3 ripe bananas
- 350 ml all porpous flour
- 2 tbs + 2 tsp sesame seeds for garnish
- 2 tbs + 2 tsp poppy seeds for garnish
- 3 teaspoon baking soda
- 0.5 tsp salt
- 2 tsp no-eggs mixed with 1 tbs water *
- 125 ml oil I used rapeseed oil since I prefer a tasteless oil, but olive oil works just as good
- 150 g blueberries
- optional: 1dl granulated sugar **
Preheat the oven to 350°F.
Mix all dry ingredients in a bowl.
Mash the bananas and add to the bowl together with no-egg and oil.
Mix into a dough and fold in the blueberries.
Line a bread pan with baking paper and pour the dough in the pan.
Top with sesame seeds and poppy seeds.
Bake for 40-50 minutes or until a toothpick comes out clean.
Let the bread cool for at least 15 minutes before slicing it.
* If you don't have no egg, use som other egg replacement (2 eggs) suited for baking.
** The banana provides the bread with a lot of natural sweetness, but if you want an even sweeter bread, add 100 ml sugar.