I’ll let you guess my favorite ingredients during confinement… In fact, just take a look at my latest publications to see that I have chocolate at home – it’s still the main thing!- , pecans-thanks to the promo just before-, and bananas. Well, these ended up ripe to the point. So, I prepared several recipes. There were the pancakes, the spread and of course, I couldn’t miss a banana bread.
This isn’t the first banana bread recipe I’ve posted here. But I love it! And the last one I prepare is even better than the previous one. And each time, I can’t resist the urge to offer it to you. But I know you love it too.
Banana bread with chocolate and pecans:
3 large ripe bananas
2 small eggs
100 g dark vergeoise
80ml sunflower oil
1 level tsp baking powder
1 level tsp baking soda
80g of chocolate
Preheat the oven to 170°C.
Mash the bananas so as to have a coarse puree.
Add the eggs. To mix together.
Add the vergeoise, then the oil. To mix together.
Mix flour, baking powder and baking soda.
Add them to the batter and mix lightly.
Cut the chocolate into coarse pieces.
Add them to the dough.
Pour everything into a greased cake tin.
Scatter the pecans on top.
Bake for about 40 minutes. Check the cooking with a wooden skewer, and possibly add a little time.
Let cool before unmolding.
To finish: I can’t resist the urge to put you a “making-of” photo of the shooting of my banana bread. And yes, it’s my cat who is the andouille behind.
Here it is, it’s a gift!