Rosa Cooking

Banana Bread (Martha Stewart recipe)

I’ve tried a lot of Banana Bread recipes, but this one is definitely the best for me. It is neither gooey nor choking at all, although it does not have a large amount of butter, which has always bothered me with recipes like this. Also, it stays fresh for a long time and it is safe to say that it is healthy - integral flour, flax, bananas ... The recipe is from Martha Stewart's page, with my small changes.

Preparation steps

  • Preheat the oven to 200 * C. Mix flour, flax, salt, baking powder and baking soda and set aside. Beat egg and sugar with a mixer. Add oil (butter) and bananas, then mix until finely combined. Add the flour mixture and stir (minimum speed) briefly to combine the mixtures. Pour into a greased mold and bake for about 25 minutes (depending on the oven, when the stuck toothpick comes out dry, it's done.)
  • According to the original recipe, melted butter goes, but I didn't have time to melt it, so it was easier for me to add the oil - it's great. I think it can be made without eggs, you just need to add more bananas — I'll try that next time. This bread can be fresh for up to 4 days, it just needs to be wrapped in a plastic bag. This is a locked banana bread, not a cake, not too much sweet so it can be eaten for breakfast with some spread. If desired, you can add walnuts, almonds, coconut ...
  • A piece of bread.


Best for breakfast, with some fine jam or, my favorite combination, with honey :) Of course it can also be with nutella or eurocream.