The best banana cake

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 290, total fat 15 G., saturated fats 6 G., proteins 4 G., carbohydrates 37 G., fiber 2 G., cholesterol 52 mg, sodium 223 mg, sugar 20 G.

This banana bread recipe is incredibly moist, tender, and just the right amount of sweet with a hint of tartness. In short, it's perfect. And best of all, it tastes even better the next day (if you can resist eating it right away). You can use any fermented milk product you have at home for the dough: kefir, sour milk, plain natural yogurt, or sour cream. This recipe is also a great way to use up overripe bananas. Got black spots? Great! That's exactly what you're looking for. Cool the finished bread completely and enjoy it for breakfast or dessert. Try toasting the slices and spreading them with butter—it's delicious.

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.

Ingredients for the recipe:

0.5 cup melted unsalted butter or vegetable oil, plus extra for greasing the pan
1 and 3/4 cups premium flour
1 cup toasted pecans, chopped
0.5 cup granulated sugar
1 teaspoon of baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 tsp. freshly ground nutmeg
2 large eggs, lightly beaten
1/4 cup of sour milk, kefir, sour cream or yogurt
0.5 cup light brown sugar
1 tsp vanilla extract
4 medium soft, overripe bananas, mashed (about 1 1/2 cups)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, pecans, eggs, sour milk, kefir, brown sugar, bananas, nutmeg, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 175°C and lightly grease a 22x12.5cm loaf pan.
In a large bowl, combine the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt, and nutmeg. In a medium bowl, combine the eggs, melted butter, buttermilk, brown sugar, and vanilla extract; stir in the mashed bananas. Fold the banana mixture into the flour mixture and knead until smooth (it's okay if a few lumps remain).

Place the dough into a greased loaf pan and tap it lightly on the countertop to distribute the dough evenly. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, about 1 hour.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Note

If you're making nut-free bread, simply omit the pecans and continue with the recipe.