The one, the only: the original Banana Bread recipe from Creole traditions. We’ve modified this recipe just slightly to keep it on the healthier side but no worries, the flavors and texture are kept in tact.
For the record: We know that our dear and lovely Creole ancestors used to add more sugar than necessary to their traditional dishes. So we decided to go back to that good old Creole book, copy the most expert advice and ingredients needed to keep the best authentic traditional recipe, but we reduced the amount of sugar and replaced it with more natural sugar such as Vanilla Malt Syrup and Brown Sugar (which is much more organic and less modified).
- 3 mashed bananas + 1 for the top
- 2 beaten eggs
- 200g vanilla brown sugar
- 200g of flour + 50g baker’s flour
- 30g ground almond
- 1 tsp of malt syrup
- 100g of soft butter
Take these lovely bananas, preheat your oven to 180°C and… go!
- Peel the bananas & mash them in a bowl. Make sure to keep 1 on the side to place on the top.
- Mix the mashed bananas in a bowl with the lemon juice and add the spoonful of malt syrup.
- In another bowl, mix the sugar and eggs until you see a little foam on the surface. Add it to the bowl of bananas and mix it in, then add the butter.
- Once the wet ingredients are mixed, you can add the flour, almond powder, and baker’s flour to the mixture. Make sure the mixture is “smooth” and does not form “lumps.” It should look shiny and delicious!
- Then, all you have to do is fill your cake pan, and place your two banana slices on top for decoration.
- Bake your banana cake for almost an hour – but we recommend checking it after 40 minutes to estimate the remaining baking time.
You can add any decorations to the top of your cake that inspire you, as long as you like it, nuts, edible flowers, chocolate chips, candles, anything that will make your banana cake sexier than ever for its IG post 😉