Recipes

(Recipe) Farewell to Sophie with a Delicious Banana Bread Recipe

16
aug

Farewell to Sophie with a Delicious Banana Bread Recipe

This week, we had to say goodbye to our wonderful colleague Sophie, who has decided to pursue her studies full-time. Sophie has been an invaluable part of our team, and while we are sad to see her go, we are excited for the new journey she is about to embark on. To make her farewell even more special, Sophie baked us a delicious banana bread using a recipe she loves. It was a perfect treat to share as we wished her all the best in her studies. Below is the recipe, adapted to use fresh, natural ingredients so you can enjoy it at home too.

(Recipe) Banana Bread with Pecans and Dark Chocolate

Preparation Time: 10 minutes
Baking Time: 65-70 minutes
Oven Temperature: 160°C (320°F) for conventional ovens / 140°C (284°F) for fan-assisted ovens

This banana bread is the perfect snack for anyone who loves something tasty and wholesome. Add raspberries and dark chocolate chunks to the batter for a delicious treat on the weekend, or mix in a handful of nuts for a healthier option.

Ingredients

  • 4 ripe bananas
  • 125 g (1/2 cup) unsalted butter, at room temperature
  • 4 eggs (medium), at room temperature
  • 200 g (1 cup) whole wheat or spelt flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 115 g (1 cup) pecans, chopped (plus extra for topping)
  • 100 g (1/2 cup) dark chocolate, chopped (optional)
  • 1 tsp vanilla extract

Instructions

  1. Preheat the Oven: Place the oven rack just below the middle position and preheat your oven to 160°C (320°F) for a conventional oven or 140°C (284°F) for a fan-assisted oven.
  2. Prepare the Cake Tin: Grease a loaf tin with butter and dust the inside with a bit of flour to prevent sticking.
  3. Mash the Bananas: In a large bowl, mash the bananas with a fork until smooth.
  4. Cream the Butter: In a separate bowl, beat the butter until it’s soft and creamy.
  5. Mix the Batter: Add the eggs, one at a time, to the creamed butter, mixing well after each addition. Then, add the mashed bananas and vanilla extract. Stir until combined.
  6. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  7. Add Nuts and Chocolate: Fold in the chopped pecans and, if desired, the dark chocolate chunks.
  8. Fill the Tin: Pour the batter into the prepared loaf tin. If you like, press a few extra pecans on top for a decorative finish.
  9. Bake: Bake the banana bread for 65-70 minutes, or until a skewer inserted into the center comes out clean.
  10. Cool: Place the banana bread in its tin on a wire rack and allow it to cool for about 10 minutes. Then, remove the bread from the tin and let it cool completely on the wire rack.

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