I’m writing this from our summer house on a beautiful beach in Chalkidiki. You’d think I shouldn’t be cooking while on vacation and you’re probably right but the banana bread remains the healthiest and easiest treat to make. This time I used vanilla powder. Vanilla extract is not common in Greece. I have a loaf pan here which is longer than the one I have in the U.S., so it came out a little shorter. Next time, I’ll probably use 1.5 times the ingredients to fill up this pan. All 3 kids that I have in the house right now enjoyed it greatly!
- 5 tablespoons butter at room temperature OR vegetable oil
- 2/3 cup sugar
- 2 cups self-rising flour OR 2 cups all-purpose flour combined with 2 teaspoons baking powder, 1/4 teaspoon soda, and 1/2 teaspoon salt
- 3 ripe bananas, mashed with a fork
- 1 tube vanilla powder OR 1 teaspoon vanilla extract
How to make: Use a mixer to beat the butter with the sugar for a few minutes. Fold in the flour, vanilla and banana pulp. Keep stirring with a spoon until the dough is evenly moist. Pour the dough in a bread pan and bake in 375 F /190 C pre-heated oven for about 45 minutes or until a toothpick comes out clean. Let it cool off before trying to take it out of the pan.
Notes and tips:
a)I only have a hand-held mixer in Greece and I used that to beat the butter with the sugar. It works, although, I’m too spoiled using a free-standing mixer like kitchenaid and I find the hand-held mixer to perform poor by comparison.
b) To bring butter to room temperature quickly, heat it in the microwave oven for about 10-15 seconds but check while it’s being heated to be sure it doesn’t melt.
Servings: 6 generous slices
Calorie count: 374 per serving
More photos of the same basic recipe