About five or six years ago, when I was working at the fishmarket in Bergen, I was lucky to have some of the best colleagues one could ever ask for. One of them sometimes brought in quiches and loaves straight from the oven and to work. Whenever I came across this tasty treat here, I couldn't help but ask for the recipe - bananabread, what was this ingenious bread with all the sweetness packed inside?
(Serves 12, 220 calories without topping, 265 calories with)
2 large cups of flour
1/4 tsp salt
1 tsp bicarbonate of soda
1/4 - 1/2 cup of sugar (depending on how ripened the bananas are)
1/2 cup sunflower oil
5 bananas squished
For the top crust:
About 1/2 cup sugar
50 g butter (I used Flora light)
- In a bowl, mix all the dry ingredients, stir well.
- Now, make a well in the centre and pour in the sunflower oil. Pre-heat the oven to 160 °C.
- Squish the bananas, I always do this using the simple tools of a mug and a fork - works a treat! Now mix it into the bowl along with the rest of the ingredients and combine well until you have a really sticky breadmix.
- Pour it into a quite large bread tin, it should reach just above the middle of it, as it will rise quite a bit. Finally, mix the butter and sugar together in a mug or small bowl, and crumble over the top of the bread.
- Place it in the middle of the oven, for about an hour. The trick of making a good bananabread is to NOT open the oven during the cooking time. If you have to check in on it, look through the window of the oven instead, as if you open it the bread will collapse and not cook through.
- Once taken out of the oven, leave for 5 - 10 minutes before taking it out of the tin. I usually keep it in the tin even when serving. It can keep in room temperature for a few days, or refrigerated for at least 5 days.
I hope you enjoy it as much as I do!
Santiago y Paola
PS. You can also add nuts, sultanas and other such things that you feel like adding to it. It's amazing with walnuts!