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This banana cake/ bread is really super easy to make. I only bake such cakes, if my family avoids the ugly bananas 🙂 You can use nuts as desired, or replace them with chocolate chips or dried fruit. I borrowed the recipe from Spend with pennies.
Preparation time 10 minutes .. Baking 60-65 minutes .. Durability 6 days in the fridge or few months in the deepfreeze.
INGREDIENTS .. 12 servings
- 3 medium bananas mashed
- 1/2 cup mayonnaise or sour cream
- 1 egg
- 180 g flour
- 1 tsp baking soda
- 1/2 tsp salt
- 145 g sugar
- 60 g chopped pecans
PREPARATION
Preheat oven to 350
°F.
In a bowl mix together mashed bananas, mayo and egg. In a separate bowl combine flour, sugar, baking soda, salt and nuts.
Add flour mixture to wet mixture and stir just until combined. Note: As with all quick breads, do not overmix. Stir just until incorporated.
Line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan for easy removal. Pour in and bake 60-65 minutes or until a toothpick comes out clean. Remove from pan and allow to cool completely.
Avoid adding extra bananas, this can make the bread too dense.
To Make Muffins divide over 12 muffin wells and bake 14-18 minutes or just until a toothpick comes out clean. Do not overbake.
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