Este pão de banana é uma verdadeira delícia e a forma perfeita de aproveitar aquelas bananas mais maduras que tem em casa. A utilização de leite condensado torna-o incrivelmente húmido e fofo, com uma doçura equilibrada que o distingue de outras receitas. É um bolo simples, reconfortante e ideal para o lanche ou para acompanhar um café.

Ingredientes

  • 1 lata de leite condensado
  • 100 g de manteiga amolecida
  • 1 ovo
  • 300 g de farinha
  • 1 colh. (café) de fermento
  • 1 pitada de sal
  • 2 bananas
  • 1 colher (café) de essência de baunilha

Preparação

  1. Deita-se o leite condensado e a manteiga numa tigela e mistura-se bem. Junta-se o ovo e mexe-se até obter uma massa homogénea.
  2. Mistura-se a farinha com o fermento e o sal e adiciona-se ao preparado anterior, aos poucos. Junta-se-lhe as bananas esmagadas juntamente com a baunilha (não pus). Mexe-se bem.
  3. Unta-se uma forma como habitualmente (manteiga/margarina e farinha) e vai ao forno cerca de 55 minutos.

For a deliciously moist and tender bake, here is the English version of this wonderful recipe.

Fluffy Banana Bread

Banana bread is the ultimate comfort bake, and this recipe offers a wonderfully simple and delicious take on the classic. What makes this version stand out is the use of condensed milk, which creates an incredibly moist, soft, and tender crumb with a lovely, subtle sweetness that complements the bananas perfectly. It’s a very straightforward, one-bowl recipe that transforms a few simple ingredients into a truly delightful loaf.

This is the perfect recipe for using up those overripe bananas sitting in your fruit bowl—the spottier and blacker, the better! Their intense sweetness is exactly what you want. This loaf is wonderfully simple, with a delicate flavour that makes it perfect for a slice with your afternoon tea or as a lunchbox treat for the kids.

While delicious as it is, this recipe is also a fantastic base for your own additions. A handful of chopped walnuts or pecans would add a lovely crunch, or you could fold in some chocolate chips for a more decadent treat.

Ingredients

  • 1 can of condensed milk
  • 100g softened butter
  • 1 large egg
  • 300g plain flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 2 ripe bananas
  • 1 tsp vanilla extract (optional, as the author didn’t use it)

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Grease and flour a standard loaf tin.
  2. In a large bowl, mix the condensed milk and the softened butter together well. Add the egg and stir until you have a smooth, homogenous mixture.
  3. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients. In another small bowl, mash the bananas with the vanilla extract (if using), then add this to the batter. Mix everything well until just combined.
  4. Pour the batter into the prepared loaf tin and bake for about 55 minutes, or until a skewer inserted into the centre comes out clean. Let it cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

Tips:

  • For the best flavour and sweetness, use very ripe bananas—the darker the peel, the better.
  • Be careful not to overmix the batter once you’ve added the flour. Mix just until the ingredients are combined to ensure a tender crumb.
  • This banana bread keeps well in an airtight container for up to 3 days. A slice is also delicious when lightly toasted.
  • For extra flavour and texture, consider adding 100g of chopped walnuts, pecans, or chocolate chips to the batter at the end.