Sometimes two bananas are left, turn brown – and that’s exactly when they’re perfect. This banana bread is in the oven in five minutes, smells like childhood, and goes with everything: plain, with butter, honey, or jam. Zero stress, super moist. This breakfast hit also works perfectly as a snack in between meals.
Ingredients
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2 ripe bananas (the more brown spots, the more aromatic)
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150 g soft butter
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100 g sugar
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1 packet vanilla sugar
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2 eggs
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125 ml milk
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250 g flour
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1 packet baking powder
Instructions
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Preparation
Preheat oven to 180 °C (350°F) top/bottom heat. Grease a loaf pan with coconut oil or line with baking paper. -
Prepare bananas
Peel the bananas and mash them finely with a fork in a large bowl. -
Cream the base
Add butter, sugar and vanilla sugar and stir everything until smooth/creamy. -
Eggs & Milk
Stir in the eggs one at a time, then add the milk. -
Dry ingredients
In a separate bowl, mix the flour with the baking powder and fold into the banana mixture until a smooth dough forms (do not stir for too long). -
Baking & Cooling
Pour the batter into the pan and bake for about 45 minutes. Do a toothpick test, let it rest in the pan for 10 minutes, then turn it out onto a wire rack to cool.
Tips & Variations
Enjoy your homemade banana bread plain, with a little butter, or even a hint of jam.
For extra moistness, you can add a third banana or a spoonful of yogurt to the batter. If you like crunch, stir in a handful of walnuts, almonds, or chocolate chips. Half a teaspoon of cinnamon adds a warm spice note. The bread stays moist for 2–3 days in a box/covered and can be frozen in slices – perfect for spontaneous breakfast bliss moments.