Ingredients
3 bananas
very ripe
80 g unrefined sugar
½ tsp salt
2 eggs
75 ml sunflower oil
275 g plain flour
2 tsp baking powder
50 g dark chocolate
coarsely chopped
50 g walnut kernels
coarsely chopped
1 banana
halved lengthwise
Preparation
Preheat the cooking space to 160 °C using the hot air humid mode. Put the bananas in a food processor bowl and use the paddle attachment to mash them. Add the sugar and salt and mix until the mixture is smooth. Add the eggs, then pour in the sunflower oil in a slow, thin stream, continuing to mix. Combine the flour and baking powder, add to the banana mixture and mix to form a smooth mixture. Turn the mixture into the lined loaf tin and top with the banana halves. Put the loaf tin on a wire shelf in the preheated cooking space and bake for about 1 hour. Turn the banana bread out of the tin and allow to cool on a wire rack.
(Pre-)heat cooking space to 160 °C with Hot air humid
Put the pastry in
Hot air humid 160 °C for 1 Hrs
Tips
Add ground nuts to the mixture according to taste: add 100 g ground nuts and reduce the amount of flour to 250 g.
Cut the banana bread into slices, toast briefly and serve buttered.
Additional information
Created by
V-ZUG Ltd.
Created on
8/4/25