20 min - Very easy and straightforward! The new star of your lockdown! Bon appétit!
This recipe is inspired by one from French chef Hélène Darroze
Ingredients:
3 bananas
2 eggs
140 grams of sugar
180 grams of flour
60 grams of unsalted butter
10 grams of baking powder (if you don't have any, double the number of egg whites and beat them to bring air into your dough)
1 vanilla bean (I used abt a tsp of vanilla extract)
(optional)100 g of hazelnuts (here, I used walnuts and it was delicious)
(optional)3 cl of rhum
PREHEAT the oven at 170°C or 380°F
1. The prep work:
Start by melting your butter and let it cool down a little
If you chose to add hazelnuts: toast them in the oven at 360°F for about 5 minutes shaking the tray after 2 minutes. Once "torréfiées" (toasted to bring out the oils and accentuate the flavor), chop them into smaller pieces.
Peel two of the bananas and use a fork to turn them into a puree
Separate the egg whites from the egg yolks
2. Making your dough:
Beat the egg yolks, the molten butter, and the sugar until they turn to a creamy color
Add the pureed bananas, the vanilla seeds (or the vanilla extract), the rhum (optional), and the hazelnuts (optional as well)
Combine the flour, the baking powder and a pinch of salt (a tsp)
Pour the flour/baking powder/salt on top of the eggs/sugar/butter/bananas mixture and stir well
Beat the egg whites and add them to the dough (stir slowly to avoid breaking the whites )
Add 3/4 of your hazelnuts (if you have any of course!)
Grease your mold and pour your dough in it
Cut the last band into slices and add them on top of your cake with the rest of the hazelnuts (optionally brush the cake with a bit of maple syrup!)
Cook your banana bread for around 40 minutes at 170°C or 380°F
The tip: pour some molten chocolate on top of your banana bread before eating it!
Bon Appétit!
Passionately yours,
Anton
Comments