This is an old family recipe, and it is just MUY DELICIOSO! My mouth is just watering thinking about it. Be right back, gotta go get myself a slice...
....okei I'm back now, and my tummy is happy and my tastebuds are even happier. This recipe is easy peasy to make. I've tasted a lot of bananabread in my 25 years and I have to say that this is the best one, my "go-to" recipe. Too many times have I tasted bananabread that's dry and crumbly....no... just, NO...It's supposed to be moist and have a good flavour and texture, which is exacly what this bread has.
- 1 egg
- 3 dl sugar
- 2 riped bananas
- 5 dl flour
- 1 ½ tsp baking soda
- 1 tsp salt
- OPTIONAL: 50 g finely chopped 70% chocolate / 30 g finely chopped nuts (ex. hazelnuts)
- Preheat the oven to 180°
- Wisk egg and sugar together until the mix is light.
- Mash the riped bananas until it's quite fine. When mashed add the bananas to the eggmixture and mix lightly. If you choose to have chocolate/nuts in the bread now is the time too add it to the mixture.
- Add all the dry ingredients to the eggmixture (a good trick to get the bread to be more light and flufffy is to sift the dry ingredients instead of just "throwing" them into the bowl). Now this is important, to keep the mixture light, mix the ingredients with a spatula by folding the mixture together instead of whisking it together.
- To help the mixture from not sticking to the form, brush it with melted butter.
- Pour the mixture into the form and bake in the oven for 40 min or until slightly goldenbrown.
- When you take the bread out of the oven, let it cool in the form for about 10 minutes.
The absolute best way to eat this is freshly out of the oven with LOADS of butter and a glass of ice cold milk. Slices of cheese on top of the bread (along with the butter of course....) is also tasty.
Something to remember when making a Bananabread: The more riped the banana is, the better (well, okei it can't be moldy or runny of course, but you know what I mean ;) ).