I never had banana bread before. The one time I bought it in the States, I totally forgot to eat it. And with so much good food, I just didn’t felt the need to try them again. And now after making it myself I, no way I will eat store bought banana bread.
As you know I am not much of a baker, but I enjoy doing it more and more these days. Maybe one day I get to be good at baking also. Since this recipe turned out so good (I am having a slice as we speak) I thought I put it in writing so I can recreate it again next time. I made this bread Tuesday and now 3 days later it is still so moist that it looks and taste like I just baked it today.
For one loaf of banana bread you need:
- 3 ripe banana
- 3 tablespoon butter (melted)
- 3 tablespoons peanut butter
I know it is a whole list of ingredients, but there are a few things you can leave out or substitute. Now you know why I had to put it in writing; I would never be able to remember next time.
Of course no banana bread without bananas so that is a definite must have, also the flour, eggs, butter, baking soda, salt and sugar has to be present. The rest is just optional.
Step by step this is what I did:
* Preheat the oven on 160 degrees.
* Peal the bananas and use a fork to smash them in a big bowl. You can smash them as much or as little as you like.
* Add the vanilla yoghurt and combined it with the bananas so they won’t turn brown.
* Add everything else besides the flour, baking soda and chocolate. Stir till everything is well mixed.
* Sift all the flower and the baking soda in the same bowl, mix it well and add the chopped chocolate.
* Grease a pan with some butter and put the mixture in.
* Set the oven for 65 minutes and wait patiently till the bread is done.
You can eat the bread just the way it is, warm, cold or after a few days. Make sure you wrap it in plastic or put it in a bag. It should still be good after a few days.