Breakfast | Banana Bread


A different slice of bread. It’s good to change habits once in a while. I don’t know what you like to eat for breakfast, but we usually start the day with a simple slice of bread. Sometimes toasted, sometimes not. So I decided it was time to pull out a recipe for a fabulous out of the ordinary bread: banana bread! It smells just wonderful.

Unfortunately I just broke my kitchen aid machine. It would have been very handy to mix the ingredients. Of course it doesn’t mean I have to work the bread dough with my feet like they would do in the Middle Ages 😉 We are going to go about this in a more recent yet old fashioned way: by hand.

Preparation time: 15 minutes
Cooking time:  40 minutes
Serves: 1 cake, roughly 12 slices
Difficulty: medium









  • 1 1/2 tablespoons baking powder
  • 1 tablespoon of mixed spice powder
  • 10 grams vanilla sugar
  • 2 eggs
  • pinch of salt
  • 250 grams wheat flour
  • 100 grams of butter sliced and at room temperature
  • 230 grams caster sugar (I used white)
  • 150 ml crème fraîche
  • 3 large bananas, peeled and squashed with a fork

I used a standard long baking tin of 27 cm lined with baking paper


Preheat the oven at 180 degrees Celsius. Take two mixing bowls.

Bowl 1 sift the flour, baking powder, vanilla sugar, mixed spices and salt.

Bowl 2 mix together by hand the butter with the sugar, add the crème fraîche, mix, add 1 egg, mix and add another egg.

Add the contents of bowl 1 to bowl 2. Gradually stir in the banana mixture. Fill the lined baking tin with all of the banana bread mixture and place at the bottom of the oven.

Make sure to check the bread regularly. If the top of the bread colours rapidly, it’s better to decrease the temperature. After 30 minutes I changed the temperature to 160 degrees Celsius.

Tip For a bit of variation you can add some chocolate drops in the mixture.





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