bananas, bananas…
A banana bread: it’s a simple chocolate flavored cake with lots of mashed ripe bananas and a hint of vanilla - no other spices, no nuts, no fussing around. Enjoy with some butter or jam - or even pure!
ingredients:
- 200 g all-purpose flour
- 1 tsp baking powder
- 80 g butter
- 125 g sugar
- 2 tbsp vanilla sugar
- a pinch of salt
- 4 eggs
- 2 tbsp cocoa
- 3 ripe bananas
- 1 ripe banana for decoration
equipment:
- a loaf tin 25 cm
- a handheld electric mixer
how to:
- Preheat the oven to 170° C w/ fan.
- Line the loaf tin w/ baking parchment (all sides - crosswise).
- Mix flour, baking powder & cocoa; set aside.
- Peel the bananas & mash the bananas like you mash cooked potatoes; finally use a fork. Some small bits should remain. Set aside.
- Mix butter, sugar, vanilla sugar & salt with a handheld electric mixer.
- Add eggs & mix well.
- Add flour mix & mix until you get a soft dough.
- Add the banana mess & fold in w/ a spoon.
- Fill the mess in the loaf pan.
- Peel the last banana & slice into 2 halves. Add the halves on top of the mess.
- Bake in the oven for about 50 min.
- Make the famous test w/ the wooden pin...
- Let it cool down for 10-15 min; then get the banana bread out fo the loaf tin & let it cool down.
Notes
3 ripe bananas - after peeling - are about 400 g banana pulp.
You may store the banana bread for at least 2 days covered on your kitchen counter.
You may store it in your fridge for up to 4 days.
Sorry - no experience w/ freezing!