Banana Bread

Ingredients

Directions

1. 1

   Mix flour, poppy seeds, nuts and baking powder. Peel bananas, chop them coarsely and puree them finely. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other

2. 2

   Alternately add flour mixture, bananas and crème fraiche and stir in. Pour the dough into a well greased, flour-spread box form (approx. 1850 ml capacity; 30 cm long; 11 cm wide), smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour

3. 3

   Remove from the oven, place on a cake rack and leave to cool in the mould for about 1 hour. Turn out of the mould and leave to cool on the grid

4. 4

   Knead marzipan, 50 g icing sugar and yellow food colouring. Roll out on a work surface dusted with icing sugar. Form a banana peel from it. Carefully dust a few spots with cocoa. Dust the cake with 1 tbsp. icing sugar and decorate with the banana skin

5. 5

   Tip: Keep a banana skin as a template for the marzipan banana peel

6. 6

   waiting time approx. 3 hours