Banana bread
Simple and quick banana bread with very ripe Chiquita bananas (including frozen ones). Do not throw away bananas with dark peels: they are perfect for this soft and fragrant cake. Tip: store overripe bananas in the freezer.
Ingredients
- For the recipe (6 servings)
- Very ripe bananas (frozen and then thawed)
4 Units4 Units - Ripe banana (for garnish)
1 Unit1 Unit - Wheat flour
250 g250 g - Brown sugar
150 g150 g - Baking powder
4 Teaspoons4 Teaspoons - Nutritional values per serving
- Calories
319 Units319 Units - Fat
12 g12 g - Saturated fat
7 g7 g - Carbohydrates
46 g46 g - Sugars
27 g27 g - Fiber
3 g3 g - Protein
5 g5 g - Salt
0 g0 g - Chocolate chips
30 g30 g
Preparation
- STEP 1 OF 5
Preheat the oven to 180 °C. Line a baking tray with parchment paper or spray it with nonstick cooking spray and set it aside.
- STEP 2 OF 5
Allow the very ripe bananas to thaw if they were frozen, peel them, and mash them with a fork until smooth.
- STEP 3 OF 5
In a large bowl, combine the mashed bananas with the brown sugar until smooth and creamy. Add the flour, baking powder, and chocolate chips.
- STEP 4 OF 5
Slice one banana for garnish and add a few chocolate chips.
- STEP 5 OF 5
Bake for 50 minutes.
Suggestions
Loaf pan
Parchment paper
Bowls
Whisk or spoon
Fork
Cooling rack
General information
More information
Vegetarian recipe. Approximate total time: 75 minutes. Store at room temperature for 2–3 days or in the refrigerator for 4–5 days; it can be frozen in slices.
Origin
Stati Uniti d'America