Banana bread with chocolate flakes, without eggs

Ingredients for 1 servings:

• 5 bananas
• 100 g brown sugar
• 120 ml vegetable oil, neutral
• 1 tsp cinnamon powder
• 1 tsp vanilla sugar
• 270 g wheat flour or spelt flour or 1/2 and 1/2 mixed
• 100 g dark or milk chocolate
• 70 g nuts, ground or chopped
• 1 tbsp baking powder
• Fat and flour for the mold
• Powdered sugar for dusting

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

First, chop the bananas. Ripe bananas have a wonderful aroma and are simply mashed with a fork. Underripe bananas have a more subtle flavor and are best cut into small pieces. My tip: The banana puree sinks during baking, making the bread very “gooey” at the bottom. It’s best to use 2 or 3 ripe bananas, and the remaining bananas can be underripe—this way, the pieces and the puree are evenly distributed in the batter, and the bread is evenly moist. Once the bananas are chopped, add the sugar, oil, cinnamon, and vanilla sugar. Mix everything together with a spoon. Then chop the chocolate and add it along with the chopped nuts. My tip: This is a great way to get rid of uneaten chocolate Santas or chocolate bunnies. If you want to save yourself the chopping, you can simply buy chocolate flakes. Caution: Be sure to check that they are not baking stable—otherwise, the chocolate won’t melt later. Then stir in the flour and baking powder. My tip: Adding spelt flour makes the banana bread even heartier. Just experiment and see what you like best. I mix wheat and spelt flour 50/50. Grease a loaf pan and dust with flour or line it with baking paper. My tip: Hold the piece of baking paper under the tap and crumple it up. The baking paper will then be easier to place in the pan. Bake the bread at 180°C for about 50 minutes. My tip: Fan-assisted baking makes the dough drier, while top/bottom heat keeps it moister. Start with top/bottom heat and test after about 40 minutes. To make the bread moist, it’s okay if some dough sticks to the skewer. If it’s still too raw, switch to fan-assisted baking for the last 10 minutes so it loses some more moisture. Dust with powdered sugar and eat quickly.