Banana Bread (banana cake) is a classic in American pastry. Born during the Great Depression so as not to waste too ripe bananas, this soft and fragrant cake has become a must for breakfast and gourmet breaks in the United States. We love it for its melting texture and its regressive side. Gluten -free, this version is perfectly suited to intolerants while retaining the spirit of the original recipe. Ideal for a snack, it can be enriched with nuts or chocolate chips for an even more greedy touch. Easy to prepare and really delicious, you will quickly become addicted to this Banana BREAD!
Ingredients
Preparation
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1- Mix the dry ingredients (excluding sugar)
Preheat the oven to 180 ° C (thermostat 6). Grease a cake pan with a little oil or butter to prevent the Banana Bread from hanging on or using a silicone mold.
In a bowl, mix the dry ingredients: flour, starch, yeast, bicarbonate and salt.
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2- Mix the liquid ingredients and the sugar
In your robot or with a drummer, mix the bananas, the eggs, the sugar and the melted butter.
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3- Assemble the dough
Add the dry ingredients and mix well. Add the nuts or chocolate chips.
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4- Cooking and service
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Pour the dough into the prepared cake pan and slightly smooth the surface with a spatula.
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Place the mold in the preheated oven and cook for 45 to 50 minutes . Check the cooking by inserting a toothpick or the blade of a knife in the center of the cake: it must come out clean.
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Once cooked, take out the banana bread from the oven and let it cool in the mold for 10 minutes . Then unmold it and let it cool completely on a rack.
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