Monday, June 10, 2013

Banana Bread

Finally I've passed all the exams and I'm free! I've been waiting so long for this moment. Now I have plenty of time and I don't have to think about studies and read tons of books again again in order to learn something. Finally I will be able to choose a book which I want to read, relax and enjoy warm summer weather. 

Today I woke up and immediately realized that it's holiday. To be honest, I promptly remembered my blog which needs to be updated. And here it is! The most wonderful banana bread. Why it is wonderful? Well firstly because despite having only 25grams of butter it's still amazingly moist. And the moisture keeps for many days. Secondly, it has a strong banana flavour with the perfect amount of sugar. 

For me, this is the best not too sweet snack whenever I want something delicious and rather healthy. I hope you will like this!

Banana Bread
250g flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 large eggs
3 medium bananas, very ripe (about 1 1/2 cups mashed)
150g sugar
25g butter, softened
1/2 cup sweetened applesauce*

*If using unsweetened, increase the amount of sugar up to 200 grams. But I don't recommend adding too much. The sweetness of your bread also depends on how ripe your bananas are. 

1) Preheat the oven to 180C. Prepare a silicone loaf pan (if using a metal pan, lightly grease it.)

 2) In a small bowl, mix together the flour, baking soda, baking powder, salt and cinnamon.

3) In another bowl, beat the butter until light and fluffy. Add sugar and beat until combined. Stir in the eggs, applesauce and bananas.

4) Stir the dry ingredients into the banana mixture. Don't overmix. Pour the mixture into the loaf pan and smooth the top.

4) Bake for about 1 hour, or until a toothpick inserted to the center comes out clean. Let cool completely and slice. (I suggest baking it in the evening and leaving overnight because it's much more delicious after it stands a bit.)

Recipe by collecting memories


  1. Althought banana is not my favourite fruit, I love banana bread. In fact, I have made two during June. One was great, with maple syrup, I think you'd like (if you want, let me know and I can send you the original link recipe by Facebook).

    I really like how is yours, how inflated is on the top!! While warm, it had to be to die for!!!

    Enjoy your holiday!!!

    1. I believe it's good with maple syrup! I like everything with it. I don't have any at the moment.. It's quite expensive here! But I'll be waiting for your recipe on Facebook :)) I will make it when I buy some maple syrup. Thanks!

  2. Its fabulously baked and banana bread or cake is my fav. I am glad that you shared the pic of the whole bread because I used to feel that something was wrong with the bread I baked for it had the same type of crack or sinking effect on the top.

    I was shy to load the pic and recipe on my blog and deleted it off. Need to try your version but am wondering if I can do away with the applesauce.

    1. I think it's really difficult to get banana bread without any cracks! And for me cracks are okay in banana bread. In fact, I even like it more when the surface is uneven! :D

      Applesauce makes the bread lighter and gives moisture. However, if ommiting it, I think more butter would make it fine. Although I haven't tried it, I guess additional 25-50 grams of butter would be a substitute. :)

  3. Is there an easy way to figure the grams into cups ?

    1. Yes, I always use this site for conversion: You can choose the ingredients you need on the right side.

      Some most common measurements: 1C flour = 125g, 1C white sugar = 225g, 1C butter = 225g. Hope this helps!



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