No one may want to eat the overly ripe bananas anymore, but that is not the case for this fluffy banana bread.

For an even more impressive result we can, before baking it, decorate its surface with a whole banana, which we will cut lengthwise in half and place its pieces with the cut side facing up and opposite each other.

Antioxidant smoothie with spinach and matcha Antioxidant smoothie with spinach and matcha

Also, we can add to the cake 100 g chocolate chips together with the flour.

banana bread

Prep time: 10 min | Baking time: 45 min | Total time: 55 min | Serves: 10

Ingredients

  • 175 g (about ¾ cup) vegetable oil
  • 175 g (about ¾ cup) brown sugar
  • 3 medium eggs
  • 1 packet vanilla sugar (or 1 tsp vanilla extract)
  • 250 g ripe bananas, peeled (about 2–3 bananas)
  • 175 g (about 1 ½ cups) all-purpose flour
  • 1 tbsp baking powder
  • a pinch of salt

Method

  1. Preheat the oven to 180 °C (356 °F) using top and bottom heat.
  2. In a bowl, briefly whisk the brown sugar and vegetable oil, then gradually add the eggs and vanilla, whisking until the mixture is smooth and well combined.
  3. In another bowl, mix together the flour, baking powder, and salt.
  4. Place the bananas on a wide plate and mash with a fork or potato masher. Stir the mashed bananas into the egg mixture.
  5. Gently fold the wet mixture into the dry ingredients until just combined.
  6. To line your loaf pan: wet a piece of parchment paper with water, squeeze out the excess, and fit it into the pan. Pour in the batter.
  7. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
  8. Remove the bread from the oven and let it cool slightly. Using the overhanging parchment paper, lift the loaf out of the pan and let it cool completely on a wire rack before slicing and serving.