MADAMAGAZINE Your Magazine about Madagascar
Banana bread is a cake that is served often for breakfast in hotels and restaurants in Madagascar. It is a sweet and juicy cake which keeps fresh for days - if you have not eaten it before. In Madagascar, people plant a lot of bananas. The full-grown plant serves as a property line, the bananas serve as nutrition and the leaves are used to tile roofs. Malagasy people use every part of the banana plant. But today we only want to use the fruits for this cake! The Malagasy name for this cake is Mofomamy akondro.
Chop the bananas. Choose very ripe bananas, they make the cake sweeter. As an alternative, you can take baby bananas that taste sweeter than the big ones in Europe.
Let the butter dissolve in a small pan. Mix all ingredients in a bowl and stir until there are only very tiny banana pieces anymore. The final dough is very sticky.
Prepare your loaf pan with butter and a little flour. Then put the dough inside and bake it at 180°C for about 45 minutes. Let it cool down a little before removing it from the tin. But of course, it tastes best when still warm!
Stoppuhr 45 minIngredients
Directions
Chop the bananas. Choose very ripe bananas, they make the cake sweeter. As an alternative, you can take baby bananas that taste sweeter than the big ones in Europe.
Let the butter dissolve in a small pan. Mix all ingredients in a bowl and stir until there are only very tiny banana pieces anymore. The final dough is very sticky.
Prepare your loaf pan with butter and a little flour. Then put the dough inside and bake it at 180°C for about 45 minutes. Let it cool down a little before removing it from the tin. But of course, it tastes best when still warm!
