What We Eat Today: Banana Bread with Tony’s Chocolonely

Banana bread with a twist! The Tony’s Chocolonely chocolate bars have the ideal shape cubes for this banana bread. That’s how you have small and large pieces in your baking.

Preparation time: 1 hour (10 minutes preparation, 50 minutes of baking)

Ingredients
– 4 very ripe bananas
– 150 g sugar
– 2 eggs
– 125 g butter
– 250 g self-rising baking flour
– 1 tsp baking soda
– 2 tsp baking powder
– 5 tsp milk
– 2 tsp vanilla extract
– 120 g Tony Chocolonely (Milk Hazelnut)

Preparation
1. Preheat the oven to 180 degrees Celsius. Coat the cake shape with baking paper.
2. Cut the chocolate into small pieces. Peel the bananas. Cut 1 banana over the length and keep it for decoration.
3. Mix the baking flour, baking soda and baking powder. Melt the butter in a pan. Allow the butter to cool down.
4. Mash the bananas in a large bowl. Add the eggs, melted butter, vanilla extract and milk to the mashed bananas. Mix it to 1 whole.
5. Add the self-rising baking flour and mix well with a mixer or whisk. Spatula the chocolate through the mixture.
6. Pour the batter into the cake shape. Place the 2 half bananas on top of the batter in the cake shape.
7. Bake for about 50 minutes. Test if the cake is cooked by pricking in the cake with a prick. When the prick comes out of the cake clean, it’s cooked. Allow the banana bread to cool down sufficiently before cutting it into slices.

Eat tasty!

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