I don't know about you, but at home we practice a lot the use recipes. And no, I'm not referring to preparing food for a regiment and then spending a week eating the same thing... That also happens to us! I am referring to preparing delicious recipes with products that are not at their best, such as this fantastic banana bread that I bring you today.

And the thing is, I'm sure that buying bananas has happened to all of us and that everyone at home decides that they don't want to eat them that week... And the poor things stay in the fruit bowl looking very unappetizing. Well, this banana bread is without a doubt the solution!!

Yes, of course you can prepare it with bananas recently bought and in perfect condition, but without a doubt it will be much tastier with ripe bananas, much sweeter. Mothers have always said that the ugly part of the banana, and by extension the whole banana when it's ugly, is the richest part... Or is it?

Despite referring to it as banana bread, it is really a cake made with chemical yeast, although, yes, with a dense texture, very moist and juicy, with an intense and delicious flavor of banana, logically, and cinnamon. , and with such a rich point that the walnuts and ginger give it.

It is also tremendously easy to prepare, since we don't even have to beat the eggs with the sugar, we just mash the bananas, with a fork is enough, mix solid and liquid elements, pour into a mold and bake. Don't tell me it's not easy? And the smell while baking is absolutely delicious!!

On this occasion I have used one of my favorite moulds, the Emile Henry corrugated rectangular mould , which in addition to being beautiful, ensures even cooking and perfect unmolding, if I want to unmold it of course, because it is so beautiful that I usually present my cakes with the mold directly on the table… I have to show off this beauty!

Wavy rectangular mold by Emile Henry , Revol porcelain salad bowl , T&G flour spoon , Pallarès carbon steel knives , Mediterrànea glass bottle and Caractère de Revol porcelain plates

Ingredients

• 250g of flour
• 150g brown sugar
• 400 g of peeled bananas
• 2 eggs
• 100 ml of oil
• 50g walnuts
• 1 teaspoon chemical yeast (Royal type)
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated or powdered ginger
• 1/4 teaspoon salt
• 1 whole banana to garnish

Elaboration

1. Preheat the oven to 180º.
2. We start by mixing the sifted flour, the sugar, the chemical yeast, the bicarbonate of soda, the salt, the cinnamon and the ginger in a bowl (if we use it fresh we can grate it with a Microplane grater , it is perfect) and set aside.
3. Then we put the bananas, already peeled, in a bowl and with a fork or even a potato masher, crush them and reserve.
4. In another bowl, beat the eggs, add the oil and mashed banana that we had reserved and mix well.
5. We incorporate the solid ingredients that we had reserved (flour, sugar, etc…) and the nuts into this mixture and mix without over-beating, just until everything is well integrated.
6. With the help of a brush , grease the mold and pour the dough.
7. Cut the banana that we had reserved for decoration in half and place it on the dough.
8. Bake at 180º for 60 minutes.
9. After this time, and once we have verified with the help of a skewer or biscuit thermometer that it is already well cooked, we remove the banana bread from the oven.
10. Once we can handle the mold without burning ourselves, unmold and let the banana bread cool on a wire rack .

You will see how after trying this banana bread you are not going to worry in the least that the bananas turn ugly in the fruit bowl... moreover, I am sure that you are going to start hiding them in order to prepare this delicacy.