Bananaabred is a batch that contains delicious surprises. First, it's dessert. Secondly, it's chocolate. Are you still small? What about the texture - juicy, fragrant, soft and surprisingly saturated? Fruit banana sweetness is highlighted by the spicy notes of dark cocoa, and all this - in an elastic biscuit test, melting in the mouth. In addition, it is a pleasure to cook it: quickly, simply, no complicated culinary processes and exotic products.
Ingredients:
- Flour - 175 g
- Soda - 1 tsp.
- Sugar - 200 g
- Banana - 200 g
- Two eggs
- Butter - 115 g
- Sour cream (15% fat content) - 130 g
- Cocoa - 60 g
Cooking method:
- Melt butter (if necessary, creamy can be replaced with purified vegetable). Combine in a separate container the flour, cocoa, sugar and sour cream, then add the soda. For greater brightness and richness of taste, it is worth taking instead of white sugar brown, and the usual cocoa replaced with dark alkalized. Instead of sour cream, you can also use yogurt or cream of the same fat content
- Add to the dry mixture an oil emulsion, eggs and banana slices. If you need a more "viscous" dessert, take overripe fruit, if dense - just ripe. Bananas should be fragrant - so their taste contrasts complement the chocolate dough
- Mix or whip the mixer until smooth and viscous
- Prepare the form (preferably long and rectangular): lubricate it from the inside with butter, sprinkle with flour and shake off the excess
- Put the dough into the mold, leaving a couple of centimeters to the brim. Cut the banana slices and lay in the center of the workpiece
- Bake in a preheated oven to 160 degrees until ready, checking the cake with a skewer. Let the dessert cool slightly on the grate
- Wrap the warm bread with a film, without taking it out of the mold. Leave bananaabrad for a day in the fridge - so that the biscuit is particularly juicy