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Bananabread just the way i like it

Today is banana bread day (February 23) and I made my own banana bread especially as confirmation. Banana bread the way I like to eat it myself. You can make so many banana bread variations and I share my banana bread recipe with you.
Porties 10

Equipment

  • 1 baking tray of 25 cm
  • 1 baking paper
  • 1 handmixer

Ingrediƫnten
  

  • 4 ripe bananas You will use 3 bananas in bread and 1 banana for the top. You can of course use overripe bananas so that the taste of the bananas will be more dominant. I myself have used ripe bananas where the skin is still yellow.
  • 125 gram butter
  • 200 gram White caster sugar White caster sugar gives more flavor and a wetter structure. This ensures that the banana bread does not dry out as quickly.
  • 2 eggs
  • 60 ml almond milk I used Beleaf almond milk, but you can of course also use another brand. Of course something else if you don't like almond milk.
  • 1 tsp vanilla extract
  • 15 pecans 10 pecans crumbled in banana bread batter and 5 pecans for the top.
  • 10 Raspberries Frozen raspberries are easier to crumble. 8 frozen crumbled raspberries in the bread and 2 for the top.
  • 250 gram self-raising floor
  • a pinch of salt
  • a handful of finely chopped dark chocolate I myself have taken ready-made dark chocolate drops, but you can of course also chop chocolate and use it in banana bread batter and also for the top.
  • Optional when serving: whipped cream and ice cream scoop

Instructies
 

  • First I'm going to put the raspberries in the freezer. The raspberries are easier to crumble in frozen form.
  • Preheat the oven to 160 degrees (convection oven at 160 degrees and electric oven at 180 degrees. How do you recognize a convection oven? if there is a button with a fan icon).
  • Grease a 25 cm baking tray. I use a baking spray myself. The cooking spray is very easy to use and no more mess with butter or oil. Then line the greased baking tray with baking paper. That way the baking paper stays in place and you can easily get the baked banana bread out again.
  • Mix the white caster sugar with the butter and beat well with a hand mixer. Add the eggs one at a time and mix well.
  • Add the almond milk and vanilla extract and stir. Add the self-raising flour and a pinch of salt and beat with a hand mixer until well blended.
  • Mash the 3 bananas with a fork or puree them in a blender. Add the mashed/mashed bananas to your batter and mix well. Finally, add the crumbled pecan nuts and finely chopped chocolate.
  • Pour the batter into the baking pan. You still have a banana left for the top. Halve the banana lengthwise and place the rounded side on top. Also put the whole pecan nuts and also the crumbled frozen raspberries, chocolate on the top of the banana bread.
  • When the top is done, place the baking tin in the preheated oven and bake for about 50 - 65 minutes. Check the banana bread after 50 minutes with a wooden skewer. If it doesn't come out dry, check again after 10 minutes. As soon as a wooden skewer comes out dry, your banana bread is ready.
  • Optionally, you can add whipped cream and an ice cream scoop to your banana bread when serving. Enjoy your dinner!