Banana bread is one of my sins. This version is mellow and crunchy at the same time, a pure treat for a brunch or dessert.
It is likely to go very quickly.. but if it is not the case, good news: it keeps very well for 4-5 days at room temperature, wrapped in a clean towel (or beeswax wrap!)
Ingredients for 8 mini banana bread (5,5×10 cm) or 1 big banana bread (10×25 cm):
- 50g of flour
- 150g of almond powder
- 2 very large bananas (450 g with the skin)
- 100g of Dulcey Valrhona chocolate
- 60g almonds
- 2 eggs
- 100g of half-salted butter
- 75g of honey (3 large c.at)
- 1 tsp of yeast
- 1 tsp of baking soda
Preheat the oven to 160°C.
Sear the butter from the refrigerator so that it becomes like an ointment (soft).
Keep half a banana aside and, with a fork, reduce the rest to a puree. Cut the chocolate into nuggets and almonds into 4.
In a bowl, mix in this order butter, almond powder, banana puree, eggs, honey, flour, yeast, baking soda, almonds and chocolate.
Butter the moulds lightly and add the dough.
Cut the half banana set aside into 3 mm strips and arrange them on top of the moulds.
Bake for 30 minutes for mini banana bread, for 50 minutes for a big one.
I used Dulcey chocolate because I think it goes well with banana, with its caramelized taste. But if you prefer, you can use dark chocolate, milk or even white chocolate.
In the same way, if you want to make variants, you can replace the almonds with noises or nuts.
