Grease the loaf pan and dust with flour if necessary.
Prepare the bananas:
Mash the bananas thoroughly with a fork or puree them.
Mix the batter:
Beat the sugar, vanilla sugar, and eggs with a hand mixer until creamy (approx. 3 minutes).
Add the oil and milk and mix well.
Stir in the banana puree.
Mix the dry ingredients:
Mix the flour, pudding powder, baking powder, and salt. Gradually stir into the batter – not too long, just until everything is just combined.
Bake:
Pour the batter into the pan and smooth it out.
Bake for approximately 50–60 minutes. Don’t forget to do the toothpick test!
Cool:
Leave in the pan for 10 minutes, then turn out onto a wire rack.
💡 Tips:
Refine with a little cinnamon or grated tonka bean.
For a chocolatey version: Roughly chop 50–100 g of dark chocolate and fold in.
For a moister texture, add a tablespoon of sour cream to the batter.
After cooling, dust with powdered sugar or glaze with chocolate.
