Banana bread: revealing character flaws

Three things I am bad at: 1) following instructions 2) high-effort cooking (probably because it requires following many instructions) and 3) staying idle (not as bad as rhubarbgirl though, you won’t find me making ice-cream at 2am!).

Recently I found myself at loose ends in semi-rural Germany, there is only some much Net-a-porter I can surf without giving in to the temptation of buying something!  Given 3) above, I decided to bake a cake.  Now bearing in mind 1) and 2), naturally I gravitated towards the easiest recipe I could find given the ingredients I could find and of course, I could not resist modifying it a la Sabby.

The result: a beautifully moist banana bread that is still delicious but healthier.  It’s great served warm with a little butter, but I reckon you could kick it up a notch with some crunchy peanut butter (preferably Calve).

Warm banana bread with just a dab of butter
Oh I should add, there is one more thing I am bad at, being patient enough to take pretty food porn-y pictures of the preparation process, unlike Smitten Kitchen.  So you will have to make do with this picture of the finished product and let me assure you, it was very yummy!

Banana bread
Modified from original at

1/4 cup plus 2 tbsps olive oil (~90ml)
1/2 cup sugar (half of original recipe, you might want to add more if you have a sweet tooth)
2 eggs, beaten
3-4 bananas, finely crushed
1 1/2 cups flour  (I used 50-50 regular flour and spelt flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Whisk together olive oil and sugar.  Add eggs and crushed bananas.  Combine well.

Sift together flour, soda and salt. Add to wet mixture. Add vanilla.

Pour into greased and floured loaf pan.  Bake at 350 degrees for 60 minutes.

You may also wish to add some crushed walnuts (~1 cup) as I did for added crunch.

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