My husband is a big fan of the banana bread they serve in some Starbucks shops. Unfortunately, they do not serve the banana bread anywhere in Belgian Starbucks … So I searched for a great recipe online and then altered it a bit to have it come out better than the Starbucks one. His words, not mine 😉
Here’s the recipe:
- 2 free range eggs
- 100g white sugar
- 100g walnuts
- a bag of vanilla sugar (+/- 10g)
- 2 bananas (preferably ripe ones)
- 5 tablespoons of sunflower oil
- 150 ml butter milk
- 250g self raising flour
- 10g baking powder
Heat up the oven to 150°. Grease a cake tin with butter and coat it with some white sugar. Mix up the eggs with the sugar in a bowl until the mixture is looking white. Add the vanilla sugar and the sunflower oil and mix up again.
Chop up the walnuts and slice up the bananas. The smaller the chunks of banana, the better, as they tend to sink to the bottom if they’re too heavy. Leave some walnuts whole.
In a seperate bowl mix up the flour with the baking powder. Add a sprinkle of salt. You can even add a bit of cinnamon to it, if you like that flavor. Add the butter milk to the flour mixture and mix up very well. Add the flour/butter milk mixture to the egg/sugar batter.
Add the bananas and the walnuts to the final mixture and make sure it’s all spread out evenly over the batter. Pour the batter into the cake tin. Add the walnuts you’ve saved from chopping up on top of the mixture in the cake tin. Place the tin in the oven for +/- 50 minutes or until a needle comes out clean.
Let the banana bread rest for about 15 minutes before taking it out of the tin. Let it cool down, slice it up and enjoy!