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Spicy Bananabread à la Angelique Schmeinck



  • 150 g flour
  • 2 tsp bakingpowder
  • 1 tsp cinnamon
  • pinch of seasalt
  • 50 g sugar
  • 2 eggs
  • 100 g light OliveOil 
  • 2 ripe bananas


  • 2 carrots – finely grated


  • cake- or breadform/muffinform/aluminiumforms, wooden stick, bakingpaper


Preheat the oven to 180°C. Cover the form with bakingpaper or some OliveOil. Mix the flour, bakingpowder, cinnamon and seasalt. Mix the sugar and eggs through the OliveOil. Press the banana to a mash in the peel. Remove the peel and add the bananamash to the eggmixter. Then add the bananamash mix tot the flourmix and stir well. Pour the mixture into the form. Bake for ca 25 minutes goldenbrown. Check the bread by putting a wooden stick. When the stick comes out clean and dry, it is done. Leave to cool for ca 10 minutes before cutting the bread.

Tip: Fill only half the form with the dough, as the baking powder will rise the bread. The small forms are done in ca 20 minutes.       


The flour can be replaced by whole wheatflour. The sugar can be replaced by canesugar. You can also add more flavour to the bananabread by adding, for example, vanilla, cardamon, dried fruit, or nuts. Add some zest from a citron, orange or mandarin for a fresh accent.

24 kitchen bakfestijn: