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Banana Bread

by Max

Banana Bread

There were times when we picked our rest-day locations depending on whether there was an oven available. Because when hitting the road again after a few rest days, we only felt fully prepared if there was a banana cake sitting somewhere on top of our bags. And obviously, nothing beats a break with a soft, energy-rich and delicious slice of banana cake—especially when it’s topped with a layer of dulce de leche and peanut butter 🤤

Preparation

  1. Preheat the oven to 175°C.
  2. Mash 3 ripe bananas.
  3. Mix mashed bananas, ½ cup vegetable oil, 2 lightly beaten eggs, and 1 cup sugar until combined.
  4. Add 2 cups flour, 2 tsp baking powder, and ½ tsp salt. Mix until just combined.
  5. Add optional ingredients.
  6. Bake for roughly 65–70 min.
  7. Let cool in the pan for 10 min, then transfer to a cooling rack for 1–2 h.

Adapted from breaddad.com

Notes

  • The almond flour makes a huge(!) difference for the moisture.
  • Use your pots if there is no baking pan (obviously only if your pot has no plastic holds etc.!). Apply a layer of butter/margarine/oil on the inner sides and powder with flour. Then, fill in the dough.

…and don’t forget to squeeze your lemon.