About this recipe

To decorate and serve this typical American bread for breakfast or snack, you can add slices of fresh banana on the surface or next to each slice. It is very well preserved, in fact it is almost better the next day, keeping it closed in a plastic bag of those from the freezer.

This dessert is often prepared when you have very ripe bananas that risk otherwise going bad. A good way to avoid waste (see no waste section on Pizzaforbreakfast) and enjoy a good breakfast!


  • 170g all-purpose flour
  • 40g wholemeal flour
  • 75g butter
  • 130g brown sugar
  • 1 teaspoon of vanilla essence
  • 1 organic lemon
  • 2 eggs
  • 3-4 very ripe bananas
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of baking powder
  • cinnamon powder




10 minutes



Cooking time

1 hour


Peel the bananas and smash them in a dish with the tines of a fork until they are pureed.

Leave the butter out of the refrigerator for about half an hour to soften it, then put it in a bowl and work it with
a spatula. Add the brown sugar, vanilla and grated lemon rind.

Add the eggs, one at a time, the banana pulp, then the flours mixed with baking soda and baking powder and finally a generous sprinkling of cinnamon.

Pour the mixture into a 26 cm long plum-cake mold (buttered or lined with baking paper) and bake the banana bread at 170 ° for about 1 hour.

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