I had a few bananas getting black on the kitchen counter. My wife asked me, “Are you going to eat those?” I said no, they are too soft to eat, but let them sit for a couple days and they will become really black. That is when I want to use them for cooking. Why? Simple. The banana starts to lose water and the natural sugar becomes concentrated. At this point, they can be used for any dessert: ice cream, pie, or even bread. So I made this sweet banana bread recipe, which is perfect for breakfast or afternoon tea.
Baking powder 1teaspoon
Vanilla 1 teaspoon
Butter 50 gr. (½ stick)
Preheat the oven at 350F or 180C.
In a blender, mix the bananas, sugar and vanilla.
In a bowl, whisk the egg until white, then add the banana puree.
In a bowl, mix the flour and the baking powder. Add little by little into the mix and stir with a spatula until all of the flour is incorporated.
Spray the bread pan with butter. I have a silicone mold, but if you have metal one, you should also sprinkle with flour after spraying with flour. Place the mixture in the mold and put it into the oven.
Tip: If you like dulce de leche, you can add it now. Three tablespoon will be enough, the temperature will melt it and mix with the budin.
Bake for 40 to 50 minutes, then check it with a knife to make sure it is completely cooked.