Banana bread
Difficulty
Easy 👌25
min.
Preparation
50
min.
Baking
0
min.
Resting
Ingredients
| 220 g | all-purpose flour |
| ½ tsp | baking powder |
| 1 tbsp | vanilla sugar |
| 75 g | butter (melted) |
| 3 | bananas (divided) |
| 3 | eggs |
| 100 g | brown sugar |
| 100 ml | buttermilk |
| 100 g | hazelnuts |
| salt | |
| butter for greasing | |
| confectioners' sugar for serving |
Metric
Imperial
Utensils
- standing mixer or hand mixer with beaters
- fork
- large bowl
- whisk
- oven
- freezer bag
- rolling pin
- baking dish
- toothpick
Nutrition per serving
Cal
261
261
Protein
6g
6g
Fat
12g
12g
Carb
43g
43g
Step 1/7
- 220 g all-purpose flour
- ½ tsp baking powder
- 1 tbsp vanilla sugar
- salt
- standing mixer or hand mixer with beaters
In a standing mixer, combine flour, baking powder, vanilla sugar, and a pinch of salt.
Step 3/7
- 3 eggs
- 100 g brown sugar
- 100 ml buttermilk
- 75 g butter
- whisk
Add eggs, brown sugar, buttermilk, and melted butter to bowl and whisk to combine.
Step 4/7
- standing mixer or hand mixer with beaters
Add wet ingredients to mixer and beat until well combined.
Step 5/7
- 100 g hazelnuts
- oven
- freezer bag
- rolling pin
Preheat oven to 180°C / 350°F. Add hazelnuts to freezer bag and crush with rolling pin.
Step 6/7
- standing mixer or hand mixer with beaters
Add crushed hazelnuts to mixer and beat to combine.
Step 7/7
- 1 banana
- butter for greasing
- confectioners' sugar for serving
- baking dish
- oven
- toothpick
If needed, grease baking dish. Pour in half of batter. Peel remaining banana and place it on top of the batter. Cover with remaining batter. Transfer to oven and bake in preheated oven at 180°C / 350°F until an inserted toothpick comes out clean, approx. 40 – 50 min. Allow to cool, then sprinkle with confectioners’ sugar. Enjoy with whipped cream or with homemade hazelnut spread.
in Berlin