Birgit's banana bread with almonds, chocolate and cinnamon

Ingredients for 1 servings:

• 1 cup butter or margarine
• 1 cup sugar
• 3 bananas, fully ripe
• 2 eggs, size M
• 1 cup flour, double-handled (Vienna semolina)
• 1 cup spelt flour type 630 or wheat flour type 405
• 1 cup almonds, chopped
• 1 tsp, heaped baking powder
• 2 cl arrack
• 1 tsp cinnamon powder
• 1 cup chocolate, dark, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

airy, loose, simple

The quantities in this recipe refer to the cups and teaspoons used in America. 1 cup corresponds to approximately 250 ml, 1 teaspoons to approximately 1 heaped tsp. Preheat the oven to 180°C (top/bottom heat), grease a medium-sized loaf pan and sprinkle with Viennese semolina. Cream the margarine and sugar until light and fluffy, then add the eggs and stir until creamy. Peel the bananas, break them into small pieces and add them. Stir for about 3 minutes until the bananas have combined with the mixture. Add the flour and, after stirring briefly, then the almonds, cinnamon and arrack. Add the baking powder and stir briefly. At the very end, fold the chocolate into the batter with a spoon. Pour the batter into the pan, smooth it out and bake for about 45 minutes. Then test with a toothpick. If there is still dough sticking to it, bake the bread for a few more minutes.