Recipe of the week from Hollt og gott: Banana bread

It may seem a bit mundane to choose banana bread, but I have been looking for a good recipe for it for years. The recipes I have tried have either been too sweet, not sweet enough, too crumbly or didn’t have enough banana flavour.



3 ripe bananas
1 cup sugar
2 eggs
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
3/4 cup chopped nuts (may be left out)

Mix together flour, sugar, salt and baking soda. Peel and mash the bananas thoroughly. Lightly whip the eggs until well mixed and just beginning to froth. Mix in the mashed bananas and then the dry mix, little by little until well mixed. Pour into a greased loaf pan and bake at medium temperature (I used about 160°C but 175°C would be suitable for a non-convection oven). Ready in about 1 hour. When a pin inserted into the thickest part of the loaf comes out clean or only slightly sticky, the loaf is fully baked.

Notes and review:

I made the recipe exactly as instructed. For nuts I used walnuts, but pecans would also be good and possibly hazelnuts.

The bread/cake has just the right amount of sweetness and a nice, tasty banana flavour. It is nicely moist, but not too much, and tastes great either plain or slathered with butter. I think I may finally have found the right banana bread recipe for me.

The cookbook itself has maybe about a dozen recipes I would like to try. I will probably end up culling this book, but will copy down the interesting recipes first.