Banana bread with oat flakes and chocolate pieces
It is believed that the recipes for banana bread came to Iceland with the US soldiers during World War II - and were obviously very well received. Today bananas grow in many greenhouses on the island and you can find these large stands of bananas in every supermarket.
This time I baked a luxury version of banana bread for the weekend, with hearty oat flakes and delicious chocolate pieces!
Ingredients
120 g soft butter
150 g brown sugar
3 eggs
3 ripe bananas
120 g sour milk
1 pinch of ground vanilla
280 g flour
1 tsp baking powder
1 tsp baker's ammonia
1 tsp cinnamon
80 g hearty oat flakes
80 g chocolate chips
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
In a large bowl, beat butter and sugar until fluffy.
Add the eggs one at a time and mix.
Peel the bananas, mash them carefully and add them to the dough.
Stir in the sour milk and ground vanilla.
Add flour, baking powder, baker's ammonia and cinnamon.
...and mix into a nice, smooth dough.
Finally, add the oat flakes and chocolate chips and fold in carefully.
Line a king cake mold (approx. 30 cm) with baking paper and carefully pour in the dough.
Then first cover the baking tin (traditionally simply with aluminum foil, but I tried out my new toast tin with a lid and I'm very happy at first!)...
and let it bake, covered, for 25 minutes.
Then remove the foil or the lid and let it bake for another 25 minutes until the inside of the banana bread is well baked (test with a toothpick!).
Remove from the oven, allow to cool and then carefully remove from the mold.
It's best to spread the cooled banana bread with butter and enjoy!
[Translated from here.]
No comments:
Post a Comment