Banana Bread

Our delicious banana bread is made in no time and wonderfully moist.

Sometimes two bananas are left, turn brown – and that’s exactly when they’re perfect. This banana bread is in the oven in five minutes, smells like childhood, and goes with everything: plain, with butter, honey, or jam. Zero stress, super moist. This breakfast hit also works perfectly as a snack in between meals.

Ingredients

• 2 ripe bananas (the more brown spots, the more aromatic)
• 150 g soft butter
• 100 g sugar
• 1 packet vanilla sugar
• 2 eggs
• 125 ml milk
• 250 g flour
• 1 packet baking powder

How to make it

Preparation

Preheat oven to 180 °C top/bottom heat. Grease a loaf pan with coconut oil or line with baking paper.

Prepare bananas

Peel the bananas and mash them finely with a fork in a large bowl.

Cream the base

Add butter, sugar and vanilla sugar and stir everything until smooth and creamy.

Eggs & milk

Stir in the eggs one at a time, then add the milk.

Dry ingredients

In a separate bowl, mix the flour with the baking powder and fold into the banana mixture until a smooth dough forms (do not stir for too long).

Baking & cooling

Pour the batter into the pan and bake for about 45 minutes. Do a toothpick test, let it rest in the pan for 10 minutes, then turn it out onto a wire rack to cool.

Tips & variations

Enjoy your homemade banana bread plain, with a little butter, or even a hint of jam.

For extra moistness, you can add a third banana or a spoonful of yogurt to the batter. If you like crunch, stir in a handful of walnuts, almonds, or chocolate chips. Half a teaspoon of cinnamon adds a warm spice note. The bread stays moist for 2–3 days in a box or covered and can be frozen in slices – perfect for spontaneous breakfast bliss moments.

At our buffet it tastes even fresher – find out more about our hotel breakfast. More recipes await in our little BIG favourite recipes.