This recipe comes from Popote et Potager, BANANA BREAD Recette facile et anti gaspi. The bread (or cake, depending on your definition) is sweetened only by the bananas and chocolate. The recipe yields a dense, moist bread packed with banana flavor.

Bread

Yield

  • 1 loaf

Special Equipment

  • 1 1.5 to 1 pound loaf pan

Preheat Oven

  • Preheat oven to 350°F or 180°c.
  • Adjust oven rack to middle position.

Ingredients

  • 5 ripe to slightly over-ripe bananas, peeled.
    • 4 mashed
    • 1 whole, sliced length-wise
  • 2 large eggs
  • 200 grams all-purpose flour
  • 1 packet (7 grams) active dry yeast
  • 100 grams dark chocolate (70%), finely chopped

Preparation

  • Butter/flour (I use Baker’s Joy) loaf pan and line the bottom of the loaf pan with parchment paper.
  • In a medium sized bowl, mash 4 of the bananas.
  • Add the two eggs to the mashed bananas and mix well using a whisk.
  • Combine the flour and dry yeast. Sift into the bowl atop the banana/egg mixture. Beat well using a sturdy whisk or heavy mixing spoon.
  • Add the finely chopped chocolate and mix well.
  • Pour the batter into the prepared loaf pan.
  • With the two halfs of the remaining sliced banana, arrange the two halfs, cut-side up, atop the batter. Gently press the banana slices into the batter till set and even.

Bake

  • Bake 45 minutes.
  • Remove from oven and let cool in pan for 10 minutes.
  • Turn out the banana bread from pan and let cool on wire rack.

Bread