Banana Bread

This one of my favorite cakes ever, moist and unctuous, but also a little crunchy from the chocolate, pleasantly flavored from the bananas and not too sweet.

For me adding the chocolate is a must and I don’t advise you to skip it, unless you hate chocolate. I don’t eat very often cakes, and I don’t usually like them, but I simply love this one. And I made the recipe not too sweet, but you can add more sugar if you feel like.

Also, I use light brown sugar, so it is even less sweeter, but I think it is enough, the bananas will also give it some sweetness. Vanilla is another ingredient that combine so well with the banana and the chocolate.

I recommend to eat the cake only the next day, it gets better with time. You will probably cannot help yourself and you will cut it while it is warm. I also do that, but it really is worth the wait.

You can bake it in a Bundt cake form, or a classic bread tin, or even flat in a rectangular pan, whatever you have in your home. It will still taste delicious.

But enough rambling, bellow is the recipe.

Banana Bread | Banana Bundt Cake

A very moist and flavorful banana bread, with the addition of chocolate for a bit of crunchiness.

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Ingredients

  

• 380 g flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 250 g butter room temperature
• 220 g sugar I used light brown sugar
• vanilla
• 2 large eggs or 3 small
• 4 big or 5 small very ripe bananas
• 200 g sour cream or Greek yogurt
• 200 g chocolate

Instructions

 

• Preheat the oven at 180 °C.
• Butter the pan of your choice (Bundt, bread pan, rectangular pan), and dust with flour.
• Mix the flour with salt, baking soda and baking powder.
• On a plate, smash the bananas with a fork,
• Chop the chocolate.
• Separately, using a whisk or a hand mixer, beat the butter with the sugar and vanilla.
• After it gets fluffier and creamier, add one egg at a time.
• Add the banana.
• Using a spatula, and folding motion, add alternately the flour mixture and the sour cream/yogurt.
• Mix fast and only until the flour is almost incorporated. Do not overmix, the texture of the cake will be too dense.
• Add the chocolate and fold a few times.
• Pour the batter into the baking pan of your choice and bake around an hour.
• The cake is done when a toothpick or knife inserted in the middle of the cake comes out clean.
• Cool for 5 minutes in the pan, then flip it on a cooling rack and cool completely.
• It tastes better the second day if you feel you can wait for it.

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