February 23 was National Banana Bread Day, yes, such a food holiday exists. Not that I knew that when I made this delicious banana bread (Germany has no food holidays – or any other obscure “Groom your pet” days or “Umbrella months”, we are rather uninventive when it comes to things like that).
- 120g raw cane sugar
- 1 pack vanilla sugar
- 2 eggs
- 100g yoghurt
- 75ml oil
- 4 very ripe, peeled bananas (about 380g)
- 100g roughly chopped dark chocolate
- 100g roughly chopped whole milk chocolate
- 100g roughly chopped walnuts
- 100g ground hazelnuts
- 200g flour
- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 pinch of salt
Mix sugar, vanilla sugar, eggs and yoghurt thoroughly. Add oil while stirring. Mash bananas with a fork and mix in well.
In a seperate bowl mix flour, cinnamon, baking soda and salt. Add chocolate, walnuts and hazelnuts. Stir flour mix into sugar mix, but not too wildly.
Line a cake tin with baking paper and fill in the dough, even it out.
Bake in the middle of the oven at 180°C for 60 minutes, Let cool for ten minutes before taking out of the tin. Eat warm and enjoy!
I tried this with various chocolates and nuts and found you can vary the ingredients quite a bit. I used white chocolate instead of dark and liked it even better. I used chopped almonds instead of walnuts or hazelnuts and am planning to use Brazil nuts next time. So, basically you can use whatever chocolate and nuts you have at hand. It will always turn out great.
Make sure you chop the chocolate really only very roughly. That way you will have chunks of chocolate inside instead of tiny little flakes.
I never even used an electrix mixer but just a cooking spoon to mix ingredients. Worked fine!
Weekend Cooking is hosted by Beth Fish Reads