Moist and sweet banana bread
Ingredients for 1 loaf pan (20 cm length, 12 pieces)
Ingredients · Servings FOR 1 LOAF PAN 20 CM LENGTH, 12 PIECES
- 150 g dark chocolate
- 100 g walnut kernels
- 100 g ground hazelnuts
- 200 g flour
- 1/2 TL Natron
- 1 1/2 TL Zimtpulver
- 2 pinches of salt
- 4 fully ripe bananas (peeled approx. 400 g)
- 1 vanilla bean
- 100 g raw cane sugar
- 2 eggs (size M)
- 100g Fresh cream
- 75 ml sunflower oil
- Butter and flour for the pan
Method · 1 h
- Preheat the oven to 180°C (350°F). Grease a loaf pan well with butter and dust with flour. Roughly chop the chocolate and walnuts. Mix with the hazelnuts, flour, baking soda, cinnamon, and salt. Peel the bananas and mash them as finely as possible with a fork.
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Whisk the vanilla seeds vigorously with the raw cane sugar, eggs, and crème fraîche. Stir in the sunflower oil and bananas.
- Add the egg and banana mixture to the flour mixture and stir only until just combined. Pour the batter into the prepared pan and smooth the surface. Bake in a preheated oven (second rack from the bottom) for approximately 1 hour.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully loosen it from the sides of the pan with a knife, turn it out onto a wire rack to cool briefly or completely. Serve the banana bread warm or cold.
