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Every year it's the same: no sooner is the Easter egg hunt over than the kids lose interest in the chocolate eggs and bunnies. Often, the various bits of leftover chocolate languish in the cupboard once Easter is over. The best way to put them to good use is to break them up and use them for baking. This moist banana bread is made even more delicious with the addition of chocolate chunks and tahini.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Decorate and bake
One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.
How it's done
Beat together the butter and sugar using the whisk attachment on a hand mixer until the mixture turns a paler colour. Stir in the eggs, one at a time, and the vanilla paste. Add the bananas with the tahini and mix everything together. Mix the salt and baking powder, add to the mixture and stir in. Mix in the chocolate and walnut kernels, spoon the mixture into the prepared tin and level off with a spoon.
Decorate and bake
Place the halves of banana alongside each other on the cake mix and press down lightly. Gently warm the honey, drizzle over the bananas and top with a good sprinkling of sesame.
Bake: approx. 50 mins. in the centre of an oven preheated to 180°C. Cover with foil around the end of the baking time if necessary. Insert a wooden skewer to check whether the bread is cooked through. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
|Tip:||The recipe works with 50-100 g of chocolate.|
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