We might have a whole new host of food options since we’re living in Turkey now but that doesn’t mean we don’t crave some of our comfort foods from back home. One of them is my banana bread. I’ve been making it for years, in different variations, and for me there is nothing better than a warm slice with a strong cup of coffee in the morning (and perhaps a nice plate of fresh fruit, in season now are peaches, figs & blackberries). The best part about this recipe? I made it without any measuring cups or spoons- just used the food processor bowl to approximate how much flour I’d need.
The beauty of baking banana cake is the ability to add or subtract ingredients as it strikes your mood. Today you want to add walnut? Fabulous. Next week you want to throw in some raisins and apples? Go right ahead! The recipe I’ve been playing with currently is for a banana bread, but I don’t have any bread molds in this house. I do have some cake molds and that will work perfectly. As long as I have something oven proof I’m pretty happy.
Last week I made this recipe, but I wanted several things to be more pronounced, for one- the star of the show- Bananas. They are the type of fruit that go well in so many recipes- cakes, pies, french toast, pancakes, I could go on all day. But lets get back to the cake/bread making.
I use cinnamon in everything from my oatmeal to pancakes so I knew I’d use it here- also nutmeg. Those are spices that I love. Grating some fresh nutmeg right into the bowl- and watching it spray nutmeg all over the counter since I have the fan on high to keep me from roasting in this hot Turkish summer. There is something so cute in brown sugar cubes, I keep buying them- even though for this recipe I had to give them a spin in the food processor to grind them up. Or like buying vanilla powder because I’ve never used it before, it gives a certain how will this turn out excitement to the baking process.
This week’s cake needed to be tall-er, with double the amount of bananas of my batch from last week-so I used a smaller mold and a longer cook time. I was pretty happy with how this banana cake/bread turned out. I wanted it to be moist, banana rich and light in sweetness and spice with a crunch.
You can freeze any leftovers, but in this house it never lasts more than 2-3 days. And that can never be a bad thing.
- 5-6 ripe bananas (I used 6)
- 1 egg
- pinch of salt
- 2 teaspoons cinnamon
- 3 teaspoons baking soda
- 2/3 cup melted butter (I sliced off about 3-4 big pieces of the stick)
- 3/4 cup brown sugar (the amount you saw of brown sugar cubes was my estimate)
- 1 teaspoon vanilla (I used about 1 teaspoon of vanilla powder, easy to find in Turkey)
- 1 big handful of walnuts (optional- I chopped them by placing them in a ziplock bag and smashing them with a coffee mug)
- 1/4 teaspoon of nutmeg (I just grated about 5-6 seconds worth of fresh nutmeg into a bowl)
- 3 1/8 cups of flour (About 400 grams in my food processor bowl)
- Melt the butter over low heat
- In a bowl mash your bananas, add the melted butter and stir till combined
- Add all other ingredients to your bowl besides the flour-Preheat your oven to 180C or 350F
- Sift the flour and add it at the end mixing everything well, scrape the bottom of the bowl
- If you use bread molds this will make 2 molds full bake about 45 minutes- till knife comes out clean, OR
- 1- 8.5 inch (22cm) spring form pan bakes for 1 hour
- 1-9.5 inch (24.5) spring form pan bakes for about 40 minutes, check that the knife comes out clean.
- Substitute with your favorite nuts, raisins, ect.