Banana bread is one of my top favorite pound cakes in the world. Whenever I have a few ripe bananas in my kitchen this is my go-to recipe. Simply mix a few ingredients in a bowl, and you get the most fragrant, soft and delicious cake in the world.
Photo: Natalie Levin
Almond, Chocolate and Cinnamon Banana Bread
Servings 2 loaf pans 30 cm in length
Ingredients
Ingredients:
- 150 grams (3/4 cup) sugar
- 100 grams (1/2 cup) dark brown sugar
- 160 ml. (2/3 cup) vegetable oil
- 3 large eggs at room temperature
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- pinch pf salt
- 3 large ripe bananas mashed
- 210 grams (1 1/2 cups) all-purpose flour
- 2 tsp. baking powder
- 60 grams (2/3 cup) almond meal
- 150 grams (3/4 cup) dark chocolate chips
Instructions
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Preheat oven to 170c degrees.
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In a large bowl put sugar, brown sugar, oil, eggs, cinnamon, vanilla, salt and mashed bananas and beat well until blended.
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Sift in the flour and baking powder, add the ground almonds and chocolate chips, and fold with a spatula into a smooth mixture.
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Transfer the batter into the pans and smooth on the top. Bake for about 35-40 minutes or until golden brown and a toothpick inserted in center of cake comes out with moist crumbs.
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Cool completely and serve at room temperature.
Recipe Notes
- Keep the cake in a sealed container in the refrigerator for up to 5-6 days.
- You can also freeze the cake for up to a month.
- The banana bread is best served at room temperature.
- If you do not like cinnamon – it can be omitted.