Banana Cake Banana Bread (Non-Low Sugar) Traditional Recipe
During the pandemic, I often stockpiled supplies. Other fruits can be stored in the refrigerator for a long time, but not bananas. After a week, they develop black spots and become over-ripe. Eating them directly may not taste great, but they’re perfect for making banana bread. You can also use a 450g loaf pan for the mold. This recipe requires fully ripe bananas (with black spots on the peel, almost blackened). PS: This is a traditional recipe, not a low-sugar version. Sugar and oil help make baked goods moist, soft, and beautifully browned. If you prefer “not sweet,” “low/no sugar,” or “low/no oil,” please do not rate this recipe poorly due to personal preferences. After all, you didn’t pay for it, so please respect the enthusiasm of chefs who share their knowledge for free.
Ingredients
Steps
Line the mold with baking paper or oil cloth and set aside.
First, prepare the dry ingredients: mix flour, baking soda, and baking powder and set aside.
Prepare the liquid mixture: mash bananas into a puree using a fork or whisk and add dark brown sugar, white sugar, salt, and milk. Mix, then add eggs and oil (since these free-range eggs were small, I used 4). Whisk evenly, then preheat the oven to 170°C with upper and lower heat.
Sift the dry ingredients into the liquid mixture. Gently mix with a spatula until no dry flour remains, then pour into the mold. By this time, the oven is preheated. Bake at 170°C, middle rack, for 50 minutes.
Immediately remove from the mold after baking, cool thoroughly, and slice to serve.