This is a variation to the classic recipe which I enhanced by adding coconut and dark chocolate chips.
A delicious and irresistible explosion of taste and flavor, that will make you lick your fingers!
Ingredients
- 180 gdark muscovado brown sugar
- 130 gspelt flour (or white flour type 0)
- 100 gpecan nuts
- 100 gdark chocolate chips
- 75 mlsunflower oil (cold pressed)
- 50 gground coconut
- 3ripe bananas
- 2eggs
- 1 teaspoonground cinnamon
- 1 teaspoonbaking powder
Preparation
– put the eggs and the sugar in a bowl and whisk them together for about 15 minutes or till you get a frothy cream;
– peel the bananas, chop them and put them in a separate bowl;
– mash the bananas with a fork till you obtain a cream;
– add the cinnamon to the banana and mix well;
– pour the mashed banana onto the previously obtained egg’s cream and mix well;
– sift the flour onto a separate bowl together with the baking powder and the finely crushed pecan nuts;
– add the ground coconut;
– slowly add them to the rest of the ingredients and mix well till completely absorbed;
– pour the oil and mix well till absorbed;
– pour the thus obtained cake mixture onto a greased plum-cake baking tray;
– top it with the dark chocolate chips;
– bake at 165 degrees for about 45 minutes;
Looks yummy! Love banana bread and would like to try this one out. How many bananas were used please? Thanks
3 🙂