Banana Chocolate Almond Bread

This is a recipe from Essen&Trinken.

4 bananas were waiting for a purpose. Since I am only eating 4 days of the week since end of February, getting rid of a bunch of bananas is not that easy. But banana bread always works. It keeps in the fridge up to a week. And a slice of it is a treat. My neighbor loves banana bread too, she will get a chunk of it as well.

The recipes is a lot richer than the usual banana bread. It contains extra almond flour, chopped almonds, lots of chocolate chips and cocoa. I used the intense Red Cameroon Cocoa.

The bread gets a nice look through the topping with a sliced banana. I have never seen that before.

Recipe for a 25 cm loaf tin:

4 bananas

100 ml neutral oil

2 eggs

50 g sugar

200 g flour

50 g almond flour

1 tbsp baking powder

50 g baking cocoa

Pinch of salt

2 tsp vanilla sugar

50 g chopped almonds

100 g dark chocolate chips

Use a large and a medium bowl and a mesh sieve. A spatula or wooden spoon is enough to stir. Heat up the oven to 180 C. Butter the loaf tin.

Mesh 3 bananas to a pulp and add them to the large bowl together with oil and eggs. Give that a good stir.

To the medium bowl add salt, vanilla sugar, sugar and set the sieve on top. Flour, almond flour, cocoa and baking powder goes in now. Stir carefully and add to the large bowl.

When it is combined, add chopped almonds and chocolate chips. Transfer to the loaf tin. Cut the banana lengthwise and put it cut side up on top of the cake batter.

Bake for 45 to 50 min. Check with a wooden skewer.