Banana bread is actually a sponge cake. This recipe is one of the best known in the United States (it even has February 23 as its gastronomic day), and it is delicious for breakfast or as a healthy snack.
Bananas are very rich in carbohydrates and very suitable for children's diets, as they are able to satisfy hunger quickly. Contrary to popular belief, bananas are not fattening, although they are one of the most calorie-dense fruits. Its potassium content helps to balance the water in the body by counteracting sodium and promoting the elimination of liquids.
In addition, the banana for its astringent effect is very suitable in case of stomach problems and is also good for constipation due to its high fiber content.
- 1 cup of ripe bananas mashed with a fork (approx. 4 bananas)
- 1 teaspoon of lemon juice
- 2 cups of flour
- 3 tablespoons milk
- 1 teaspoon baking powder or baking powder
- ½ teaspoon salt
- ½ teaspoon of baking soda
- ½ cup butter
- 1 cup sugar
- 2 eggs
- ½ cup chopped walnuts
- Chopped chocolate
Mash the bananas in a bowl with a fork. Beat the bananas, milk and lemon juice. Beat the butter until creamy and add the sugar. Add the eggs one by one.
Add the sifted flour together with the baking powder, the salt and the baking soda, incorporating it into the banana mixture. Finally, add the chopped walnuts and the chopped chocolate.
Put in a greased and floured rectangular mold. Chop a banana lengthwise and place on top of the dough. Bake in a preheated oven at 180 °C (350 °F) for 30 to 45 minutes. The banana cake will be ready when it comes out dry when pierced with a knife.
Remove from the oven and cool on a wire rack. Unmold and sprinkle powdered sugar on top.