500g flour
2 tsp baking soda
pinch of salt
2 tbsp cinnamon powder
230g soft butter
200g brown sugar
2 tsp vanilla extract (real one!)
4 eggs at room temperature
5-7 ripe bananas
250g sliced almonds
- preheat oven to 175°C or 350°F
- roast almonds over medium heat until golden brown
- mash bananas and add almonds and spices
- put aside
- mix soft butter and sugar until light and fluffy
- add vanilla and mix again
- add all eggs at once and beat until you get a white and fluffy mixture
- (can take up to 5min of mixing, the more you mix, the lighter the bread)
- add banana mash to the butter-egg dough and mix gently until just incorporated
- don't overmix as we don't want the dough to get runny
- add flour and baking soda at once
- fold in with a spatula, do NOT use the electric mixer at this time, the batter hast to be nice and creamy, no lumps of flour
- butter a square loaf tin and put a hand full of flour in it
- shake the tin around until every side is covered with flour, then lightly tap on the back and sides to get rid of the unnecessary flour (best done over a sink, don't rinse the flour off with hot water due to its sticking ingredients)
- bake for 30min, then cover with aluminium foil, rotate the form so it bakes evenly and put back into the oven for another 20-25min until golden brown on top and a wooden toothpick once inserted comes out without any crumbs on it
Tip: change almonds to walnuts, add raisins as you like, use other kinds of cinnamon than the store bought (I got saigon cinnamon out of vietnam)
- preheat oven to 175°C or 350°F
- roast almonds over medium heat until golden brown
- mash bananas and add almonds and spices
- put aside
- mix soft butter and sugar until light and fluffy
- add vanilla and mix again
- add all eggs at once and beat until you get a white and fluffy mixture
- (can take up to 5min of mixing, the more you mix, the lighter the bread)
- add banana mash to the butter-egg dough and mix gently until just incorporated
- don't overmix as we don't want the dough to get runny
- add flour and baking soda at once
- fold in with a spatula, do NOT use the electric mixer at this time, the batter hast to be nice and creamy, no lumps of flour
- butter a square loaf tin and put a hand full of flour in it
- shake the tin around until every side is covered with flour, then lightly tap on the back and sides to get rid of the unnecessary flour (best done over a sink, don't rinse the flour off with hot water due to its sticking ingredients)
- bake for 30min, then cover with aluminium foil, rotate the form so it bakes evenly and put back into the oven for another 20-25min until golden brown on top and a wooden toothpick once inserted comes out without any crumbs on it
Tip: change almonds to walnuts, add raisins as you like, use other kinds of cinnamon than the store bought (I got saigon cinnamon out of vietnam)
