Weekend Cooking: Delicious Banana Bread

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).

Anyway, later I learned that it was Banana Bread Day and what better opportunity to share this recipe which I found in the free magazine Schrot & Korn at an organic food store called Basic?!


Banana Bread


  • 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!


My variations:

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

20 Comments Write a comment

  1. Mmm it looks great! Although I’m not sure I’d eat a cake with fruit chunks (I know, I’m like a kid) i have a soft spot for carrot cake: you get the veggie without realizing it. Do you like it?
    Elena’s last post ..When we Two Parted


    • I absolutely LOVE carrot cake, especially with a cream cheese frosting!
      With this one the bananas totally disappear in the rest of the ingredients, Because they are ripe and mashy, you don’t get any chunks of them.


  2. I enjoy making and eating banana bread and have a good recipe. What appeals to me about your recipe is the addition of cinnamon and the two different kinds of nuts. I usually add pecans but now I’m going to give walnuts and hazelnuts a try. Sounds delicious.
    Margot’s last post ..Book Review: Just Tacos by Shelley Wiseman


  3. Why didn’t anyone TELL me it was national banana bread day!?!?! LOL! That looks great…and chocolate is a good addition to almost anything 🙂


  4. I’m drooling!!! That looks fantastic, Rikki..
    I usually put walnuts in my banana bread, but I’m really liking the idea of hazelnuts instead. I even have some on hand.. but we eat so many bananas, I almost never have 3-4 really ripe ones! I should hide them until they’re ripe… lol!
    Christine’s last post ..The Best Homemade Pizza Dough


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