3-Ingredient Banana Bread
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Banana bread is a popular American sweet treat. For this beautiful and easy-to-make banana bread, you'll need just three basic, readily available ingredients: bananas, eggs, and store-bought dry cake mix. Bananas make this quick bread moist and sweet, and its flavor is perfectly complemented by the cinnamon and nutmeg in the spiced cake mix. Overripe, browned bananas work well. Choose just one, the most beautiful and dense one, to top the bread. Slice the banana bread thickly and serve for breakfast, dessert, or even as a snack, spread with butter or topped with caramelized fruit.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large ripe bananas
- 2 large eggs, lightly beaten
- 1 package (430 g) of dry spiced sponge cake mix
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 9 x 5 x 3-inch loaf pan with parchment paper, leaving a 2-inch overhang along the long sides.
- In a large bowl, mash 3 bananas with a fork until smooth, reserving the fourth, prettiest banana for topping. Stir in the eggs and spiced cake mix until smooth and lump-free.
- Transfer the batter to the prepared loaf pan, smoothing the surface with a small offset spatula. Cut the remaining banana in half lengthwise, then place the halves cut-side up on the batter, facing each other. Bake until richly golden brown and a toothpick inserted into the center comes out clean, about 50 minutes.
- Transfer the pan with the bread to a wire rack to cool slightly, about 10 minutes. Run a knife or spatula around the edges of the pan to loosen the bread, then invert it onto the rack and let it cool completely.
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