Quick and easy banana bread

Delicious banana bread today! It's a version of banana bread (or banana cake) very simple and healthy, which you can adapt to your tastes to sweeten it more or less depending on how sweet you are or use sweeteners or sugar. Our options today are going to be to use honey and sugar.

We are going to use olive oil instead of butter, to make it healthier, and for this, we will use oil extra virgin olive of the arbequina variety from Coto Bajo, the best variety for confectionery due to its milder flavor and nuances on the palate that make it perfect for this type of preparation.

Biscuits, muffins or banana cakes They are the perfect option for when you already have those bananas overripe and you can't find the time to spend them because they are too old to eat them. In fact, this banana pastry is only going to work out for you if you bananas are very very ripe since they will have the perfect flavor and sweetness and their texture will be just right.

The ingredients of this recipe are super simple, but I can tell you that we are already working on two different versions of banana bread that you are going to love, stay tuned!

Quick and easy banana bread

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A very quick and simple banana or banana bread cake with basic and healthy ingredients. Ideal for spending bananas that are already very ripe.

• Irene Arcas

• Recipe type: picnic
• Calories: 200
• Rations: 6

• Preparation time: 5M
• Cooking time: 50M
• Total time: 55M

Ingredients

• 100 g of extra virgin olive oil (arbequina variety) + a little more to grease the mold
• 2 XL or 3 small eggs
• 4 very ripe bananas
• 4 tablespoons honey
• 100 g of sugar
• 200 g flour
• 50g milk
• 4 tablespoons apple or orange juice
• 1 small level teaspoon of cinnamon powder
• a pinch of salt
• 1 teaspoon of chemical yeast

Preparation

1. We preheat the oven to 180º.

2. Put the oil, the eggs and the sugar in the glass and program 4 minutes, temperature 37º, speed 3 1/2.

    

3. Add the milk, honey, juice and chopped bananas and program 5 seconds, speed 5. We are not looking for the banana to be completely crushed, we want some pieces to remain (the sensation as if we were mashing it with a fork, for example).

4. Now add the flour, cinnamon, pinch of salt and yeast and mix 10 seconds at 3 1/2 speed.

5. Grease a plum-cake mold with oil and pour the cake batter into it.

6. We bake 30-45 minutes or until we see it's done. We try to prick the cake with a knife and it should come out almost clean (with a slight humidity, but not stained).

7. Remove from the oven and let it cool 5 minutes. Then remove from the mold and let rest for 30 minutes on a wire rack. Ready to eat!

8. I recommend that you keep what is left over in a plastic zip bag or in a well-closed tupperware. This will keep it soft and moist.