Banana-chocolate bread

Name: Banana-chocolate bread
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 50 g Walnut kernel halves; 50 g Cashew nuts; 150 g Dark chocolate; 2 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 75 ml Oil; 2-3 (approx. 450 g) ripe bananas; 250 g Flour; 2 TABLESPOONS Cocoa powder; 1/2 package Baking Powder; 7-10 Tbsp Salt; 2 knife tip Cinnamon; 175 ml Milk; 7-10 Tbsp Grapes and small apples; 7-10 Tbsp Fat and sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 18

50 g Walnut kernel halves
50 g Cashew nuts
150 g Dark chocolate
2 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
75 ml Oil
2-3 (approx. 450 g) ripe bananas
250 g Flour
2 TABLESPOONS Cocoa powder
1/2 package Baking Powder
7-10 Tbsp Salt
2 knife tip Cinnamon
175 ml Milk
7-10 Tbsp Grapes and small apples
7-10 Tbsp Fat and sugar
7-10 Tbsp Aluminium foil

Directions

1
Grease a box mould (26 cm long) and sprinkle with sugar. Coarsely chop nuts, seeds and chocolate separately. Mix eggs, sugar, vanilla sugar and oil with the whisk of the hand mixer for about 3 minutes
2
Peel the bananas, weigh 300 g fruit flesh, cut into fine slices and fold into the dough. Mix flour, cocoa, baking powder, salt and cinnamon and stir in briefly, alternating with the milk. Fold in 3/4 of each of the chocolate and nuts. Fill the dough into the form, smooth it down
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Cover with aluminium foil after about 30 minutes. Take the cake out of the oven, place it on a cake rack and let it cool in the tin for about 20 minutes. Loosen the rim with a knife and turn out of the tin. Let it cool down
4
Melt the rest of the chocolate over a warm water bath and run in lines over the cake. Sprinkle with remaining nuts. Let the chocolate set. Arrange the cake with grapes and apples on a plate
5
Waiting time approx. 1 hour