Lately you see bananabread everywhere! This bananabread is my all time favorite.
Everybody can make it. I often use overripe bananas. This bananabread is not only delicious, but also easy to make.
It is actually a real cake, it contains butter, not really healthy but very tasty. Don’t forget the topping which is the best treat. So have fun by making this and most of all enjoy….!
Preparation time for 20 minutes and 60 minutes of baking time.
Ingredients for one cake: 4 ripe bananas 200 grams of flour 1 teaspoon baking powder pinch of salt 200g caster sugar 8 grams of vanilla sugar (1 pouch) 100 grams of butter 3 eggs 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon 100 grams of chopped pecans
Preparation Preheat oven to 180 degrees. Grease a cake tin and line with baking paper.
Mix the flour with the baking powder, cinnamon and salt. Peel and mash a paste of three bananas. Melt the butter in a saucepan.
Mix in a food processor or with a hand mixer creates the butter, the crystal sugar and vanilla until smooth mixture.
Add the eggs one at a time along with the lemon juice. Mix it with the flour mixture.
Add the mashed bananas and mix together. Stir until finally the chopped pecans. Divide the butter between the loaf tin. Cut the remaining banana in half lengthwise and place it onto the fitting. Bake for 60 minutes in the oven. Check with a toothpick if the cake is cooked. Allow the cake to cool off.
For the frosting use 200g cream cheese 50 g of soft butter Juice of 1/2 lemon 60 grams of icing sugar
For the frosting beat your butter soft and fluffy. Make sure the butter is almost white. Mix the cream cheese with the juice of half a lemon and powdered sugar with the butter. If you like sweet, you can of course add extra sugar. Spread the cooled cake with cream cheese.