Banana bread

Banana bread

Total: 1 hr 20 Min. | Active: 25 Min.
vegetarian
Nutritional value / piece: 266 kcal
, Fat: 13 g
, Carbohydrate: 32 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


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
kochen@bettybossi.ch

Banana mixture

120 g butter, soft
200 g cane sugar
½ tsp bourbon vanilla powder
5 baby bananas (ripe), mashed
2 eggs, beaten
1 ½ dl milk

Dough

200 g white flour
50 g almonds, coarsely chopped
1 tsp baking powder
1 tsp sodium bicarbonate
½ tsp salt
2 baby bananas, halved lengthwise
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Utensils

One loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Banana mixture

Place the butter in a bowl, add the sugar and vanilla, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Stir in the bananas, eggs and milk.

Dough

Mix the flour with all the other ingredients up to and including the salt, mix into the banana mixture. Transfer the dough to the prepared tin, arrange the bananas on top.

To bake

Approx. 55 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, remove the banana bread from the tin and leave to cool on a rack.

Good to know
Tip: Stir in 50 g of roughly chopped dark chocolate with the almonds.
Tip: Instead of baby bananas, use 2 bananas for the cake mix and 2 bananas for decoration.

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