Banana bread is one of my ‘rescue banana’ recipes. Banana is not only rich in vitamin, but it also acts as an anti-acid. After dinner, banana is a easy and healthy dessert with a little nutella or peanut butter on top. But sometime it just sits on the counter top unnoticed and turns black and mushy. That’s when my banana bread recipe comes into play, one recipe that demands for ripe, mushy banana that is not very appetizing on its own.
4 ripe bananas
1 cup all purpose flour
1/3 cup unsalted butter
½ cup honey
2 TBS granulated sugar
pinch of salt
½ teaspoon cinnamon
¼ cup chopped pecans
¼ cup raisin
¼ cup chocolate chips
nutella (Chocolate hazel nut spread)
Preheat the oven to 400 Degrees F.
Mix all the dry ingredients in a bowl. Mass all the bananas in a separate bowl using a fork, then add melted cold butter and egg to the bowl. Mix them well. Then mix all the dry and wet ingredients. Butter the pan and add the mixture and bake it for 30-35 minutes. The house smells good, cinnamon, and banana, just like home.
I am addicted to nutella. I can spread it on any baked goods, fruits or any sweet thing. Nutella tastes even yummier with this chocolate banana cake, got to try this to believe it. After the bread cools down, spread a generous amount of nutella, sprinkle some chopped hazel nut, pecan or whatever else you have at hand.