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.
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.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving200 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,551 kJ371 kcal | 775 kJ185 kcal |
| Fat | 2.28 g | 1.14 g |
| of which saturated fatty acids | 1.11 g | 0.56 g |
| Carbohydrates | 86.84 g | 43.42 g |
| of which sugars | 43.53 g | 21.77 g |
| Fibre | 4.42 g | 2.21 g |
| Protein | 6.6 g | 3.3 g |
| Salt | 0.24 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
