It’s breakfast time: coffee, tea, orange juice and …. banana bread! A soft and tasty cake that combines the aroma of the tropics with the Mediterranean. As with any traditional recipe, there are different versions and numerous variations. We have, of course, grown fond of this vegan version, where the butter is replaced by good olive oil. It adds a wonderfully rich flavour and is super healthy! The cake is especially delicious in the morning for breakfast, but I wouldn’t be able to resist it with a cup of tea in the afternoon or evening either.
- 100 g Olive Oil
- 100 g sugar
- 3 eggs
- ¼ teaspoon grated nutmeg
- ½ teaspoon salt
- 300 g ripe, peeled bananas (ca. 2-3 bananas depending on size)
- 130 g raisins, well soaked in Rum
- 250g plain flour
- 10 g baking powder
- Clad a 1.1 l loaf tin with baking paper. Preheat the oven to 160°C.
- Place olive oil, sugar, eggs, nutmeg and salt in a bowl and beat it with an electrical mixer until pale and homogenous.
- Mash the bananas with a fork, add them to the mixture, and again stir until smooth.
- Stir in the raisins and add, while stirring gently, the flour with the mixed-in baking powder.
- Place the batter in a loaf pan, clad with baking paper. Bake it at 160°C for 1 hour. Towards the end of the baking time, do a baking test. When the banana bread is done, it is soft and fragrant but no longer moist!
Tips and tricks
- For a baking test, stick a knitting needle or a wooden skewer into the middle of the pastry or into the thickest part towards the end of the baking time and pull it out again immediately. If no more dough sticks to the needle or skewer, the pastry is done.
- Banana bread is also delicious with walnuts or chopped almonds, or chocolate chips. Use about 100 g of nuts and/or chocolate and mix half of them into the dough together with the raisins and put half on top before baking.