Banana bread

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

And I'm sure that buying bananas has happened to all of us at some point and 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 freshly bought bananas in perfect condition, but it will undoubtedly be much tastier with ripe bananas, which are much sweeter. That mothers have said it all their lives, the ugly part of the banana, and by extension the whole banana when it is ugly, is the tastiest part... Or not?

Despite referring to it as banana bread, it really is 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 the point so rich that the nuts and ginger give it.

It is also tremendously easy to prepare, since we do not even have to beat the eggs with the sugar, just mash the bananas, with a fork it 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 wavy rectangular mould , which in addition to being beautiful, ensures even cooking and perfect unmolding, if I want to unmould of course, because it is so beautiful that I normally present my biscuits with the mold directly on the table ... I have to show off this beauty!

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

Elaboration

1. Preheat the oven to 180º.
2. We begin by mixing the sifted flour, sugar, chemical yeast, bicarbonate, salt, cinnamon and ginger in a bowl (if we use it fresh we can grate it with a Microplane grater , it is perfect) and reserve.
3. Next we put the bananas, already peeled, in a bowl and with a fork or even a potato masher , we crush them and reserve.
4. In another bowl, beat the eggs, add the oil and the banana puree that we had reserved and mix well.
5. Add to this mixture the solid ingredients that we had reserved (flour, sugar, etc...) and the nuts 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 checked with the help of a skewer or sponge cake thermometer that it is already well cooked, we remove the banana bread from the oven.
10. Once we can manipulate the mold without burning ourselves, we 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 slightest that the bananas turn ugly in the fruit bowl... what's more, I'm sure you're going to start hiding them to be able to prepare this delight.