Banana bread with walnuts and chocolate

Banana bread is a classic, easy-to-make pastry that's perfect for breakfast, as a snack, or even as a dessert. It's a wonderful way to use up overripe bananas while creating something delicious. Here's our recipe for making a moist and flavorful banana bread at home. This recipe is something like a guarantee of success because it actually works every time and no one has ever not liked it!

Ingredients:

• 2 very ripe bananas
• 80 g butter (at room temperature)
• 100 g sugar
• 150 g flour
• 2 eggs
• 1 tsp baking powder
• A pinch of salt
• 2 tbsp milk
• 50 g chopped nuts
• 50g dark chocolate
• Optional: some brown sugar as a topping

Preparation:

Preheat the oven to 140°C fan or 160 °C top/bottom heat and lightly grease a loaf tin. If you want to line your tin with baking paper, you can do that as an alternative.

First, mash the ripe bananas with a fork on a separate plate. Then place them in a large mixing bowl or directly in the food processor. Then add the butter (at room temperature), the sugar and the eggs.

In a separate bowl, mix the baking powder and salt into the flour. Then add the dry ingredients to the banana mixture and stir until everything is just combined. Be careful not to stir too much to avoid making the banana bread too dense. Finally, add the milk depending on the consistency of the dough.

When the dough is ready, carefully fold in the chocolate and nuts. You should chop both roughly, depending on your preference. We always use our Santoku - OBSIDIAN for this, as the damask steel can also chop hard pieces of chocolate perfectly. In addition, the Santoku knives from JAPANCUT are real all-rounders in the kitchen. They should be worked in well, but should not be mixed for long.

Now pour the dough into the prepared loaf pan and spread it out evenly. Our tip for a great caramel crust: sprinkle the dough with a good layer of brown sugar before putting it in the oven. Bake the banana bread in the preheated oven for about 60 minutes, or until a toothpick inserted into the middle comes out clean. After baking, let the banana bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Cut the banana bread into slices and enjoy it plain or glaze it with some chocolate and walnuts for a sweet dessert. This moist and aromatic banana bread will stay fresh for several days in an airtight container and can also be easily frozen.

Bon appetit!