Another keeper recipe from Jenny, who turned up at the cabin with delicious banana bread. I learnt a new word ‘klebrig’ in Norwegian, which describes (positively) the sticky texture on the top of a good banana bread.
- 100 g butter, room temp
- 1 cup (2,5 dl) sugar
- 1 2/3 cups (4 dl) wheat flour
- 1 msk (? dessert spoon) baking powder
- 1/2 tsp salt
- 2 cups (5 dl) bananas, mashed (maybe 5 bananas)
- 2 eggs
- 1 cup nuts (e.g. walnut, macadamia, pecan,…)
Turn oven to 175degC, and prepare a 1.5 L loaf tin. Blend butter and sugar in a bowl. Mix flour, baking powder, and salt in another bowl. mix in the butter mix, and then add the mashed bananas, eggs, and nuts.
Pour into the tin, and bake for about 1 hour. If it starts browning too much, cover with foil. When you take it out of the oven, loosen the edges with a knife while it is still warm, but then let it cool in the tin, covered with a cloth.
Unfortunately even this recipe didn’t manage to use up all the frozen bananas we had squirrelled away before we had to move, so I’m off to make another banana smoothie…
Enjoy 🙂
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