Not sugar-free, not gluten-free, not nut-free, very yummy and full of banana!
This recipe was adapted from a recipe found on Smulweb (in Dutch). It’s definitely not the same anymore though - so if you happen to be Dutch (or Belgian) and think you’re making the same thing you ate at my place this week by following the recipe on Smulweb… you'll be disappointed. If only by the heart attack caused by all the sugar and butter! Although I find my version to be quite sweet and dense as well...
I’m not too sure about the difference between “bread” and “cake”. I used to think that if it’s savoury, it’s bread; but then there’s things like raisin bread or these milky soft little rolls we call “bread” as well in Dutch. So there’s a big grey zone! One of the friends who came over to taste this new delight in my arsenal said bread has to be eaten with butter. Since I didn’t offer anybody any butter, we could call it cake. Although it’s definitely very different from my banana (& chocolate) cake! And definitely a lot sweeter…
This recipe will make you a nice and big bread. Will feed a small army - or in our case, about 15 people. 12 if the people are very hungry.
Ingredients for my banana bread cake:
210 gr (1 cup) of sugar (I used granulated raw sugar)
3 teaspoons of vanilla sugar
3 teaspoons of baking powder
300 gr (2 1/2 cup) of flour (I used mostly whole wheat flour and a bit of leftover white flour)
180 gr (3/4 cup) butter (I use 50/50 normal butter and salted butter, but you could just do normal butter and add a pinch of salt)
40 ml (1/6 cup) extra virgin olive oil
4 ripe bananas (squashed or pureed)
1 teaspoon of lime or lemon juice
2 hands of sultanas (raisins)
2 hands of peeled walnuts (broken into smaller pieces - you don’t want them too small though). You can replace these by other nuts, or leave them out.
How to make banana bread cake:
1. Mix all dry ingredients together (sugar, baking powder and flour)
2. Add the softened butter, oil and banana puree to the dry mix, and stir until everything is well dissolved
3. In a separate bowl, mix the eggs with the sultanas and nuts.
4. Fold the egg mix into the rest of the dough.
Put the whole thing into a well-oiled oven pan (I use a silicon mold, they’re so easy to use). 45 minutes on 175 degrees Celsius (350 Fahrenheit) should do the trick - the original recipe said to leave it in the oven for 10 minutes afterwards but I’m too impatient for that. You might have enough self-control to try it though.
So tell me… was that good, or just delicious?