Banana bread

I don't know about you, but at home we often make use of leftovers. And no, I'm not talking about preparing enough food for a regiment and then spending a week eating the same thing... That happens to us too! I'm talking about preparing delicious recipes with products that are not at their best, like for example this fantastic banana bread that I'm bringing you today.

I'm sure that it has happened to all of us at some point, buying bananas and everyone at home deciding that they don't want to eat them that week... And the poor things end up in the fruit bowl looking very unappetizing. Well, this banana bread is definitely the solution!!

Yes, of course you can make it with freshly bought bananas that are in perfect condition, but it will certainly be much tastier with ripe bananas, which are much sweeter. Mothers have always said that the ugly part of the banana, and by extension the whole banana when it is ugly, is the richest part… Or not?

Although we refer to it as banana bread, it is actually a cake made with baking powder, although it has a dense texture, is very moist and juicy, with an intense and delicious banana and cinnamon flavour, and with the delicious touch of walnuts and ginger.

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

On this occasion I have used one of my favourite moulds, the Emile Henry rectangular wavy 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 pretty that I normally present my cakes with the mould directly on the table... I have to show off this beauty!

Emile Henry rectangular wavy mould , Revol porcelain salad bowl , T&G flour spoon , Pallarès carbon steel knives , Mediterrànea glass bottle and Revol Caractère porcelain plates

Ingredients

• 250 g of flour
• 150 g brown sugar
• 400 g of peeled bananas
• 2 eggs
• 100 ml of oil
• 50 g of walnuts
• 1 teaspoon baking powder (Royal type)
• 1/4 teaspoon baking soda
• 1 teaspoon of cinnamon powder
• 1/2 teaspoon powdered or grated 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, sugar, baking powder, baking soda, salt, cinnamon and ginger in a bowl (if we use fresh ginger we can grate it with a Microplane grater , it's perfect) and set aside.
3. Next, we put the bananas, already peeled, in a bowl and with a fork or even a potato masher , we mash them and set them aside.
4. In another bowl, beat the eggs, add the oil and the reserved banana puree and mix well.
5. We add the solid ingredients that we had reserved (flour, sugar, etc.) and the nuts to this mixture and mix without beating too much, just until everything is well integrated.
6. Using a brush, grease the mold and pour in the batter.
7. We cut the banana 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 cake thermometer that it is well cooked, we remove the banana bread from the oven.
10. Once we can handle the mold without burning ourselves, we unmold it and let the banana bread cool on a rack .

You'll see that after trying this banana bread you won't be the least bit worried about the bananas getting ugly in the fruit bowl...in fact, I'm sure you'll start hiding them so you can prepare this delicious treat.