Banana Bread – a recipe for the best spongy banana bread with chocolate. A delicious banana bread that’s really easy to make. This banana bread is probably closer to the cake category, but it’s baked in a bread tin, so it has some bread-vibes. The banana bread is filled with dark chocolate, and cinnamon, too – and those two make a great combination. Once again, I’ve used this recipe as my starting point. You really like this recipe, but instead of tasty lemon, I’ve added banana here. This recipe makes a fairly large banana bread, so either make half a portion or divide the dough into two tins, so you get two small banana breads (though then the bread needs less time to bake, so keep an eye on it). I’ve quite a few recipes with banana by now: banana cakes and other banana breads; e.g., this banana bread with coconut and this gluten-free banana bread with chocolate. Enjoy!
4 ripe bananas
250 g butter, softened
150 g sugar
150 g brown sugar
2 tsp. vanilla sugar
1 tbsp. cinnamon
300 g all-purpose flour
2 tbsp. baking powder
4 tbsp crème fraiche (sour cream), preferably 38%, but you can use 18%, too
150 g dark chocolate, chopped or buttons
Heat the oven to 180 C convection.
Mash the bananas and put them in a mixing bowl together with all the other ingredients. Beat the dough until uniform and smooth, about 2 minutes. It doesn’t matter if the dough separates, it should be good anyway. Line a loaf pan (my pan is 3 L) with baking paper along the long sides. Grease the short ends with butter. Pour the dough into the mold and bake the cake for about 1 hour and 15 minutes. Insert a meat skewer into the cake to check whether the cake is baked. It may need a little less or more time in your oven. Allow the cake to cool completely before slicing and serving. Enjoy!