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Measure the butter, flour, sugar and milk. Pre-heat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
Grease a cake tin of 25 centimeters with a knob of butter. Cover the tin with baking paper and cut off any excess bits.
Use a fork to mash 3 ripe bananas. Finely chop a small handful of nuts and a quarter bar of dark chocolate.
Add 175 grams of granulated sugar and 125 grams of butter into your mixing bowl. Cream them together into a smooth mass, then add the eggs one by one.
Slowly add 60 milliliters of whole milk and 1 teaspoon of vanilla extract. Add 250 grams of flour, a pinch of salt and a tablespoon of baking soda.
Add the three mashed bananas along with the chopped nuts and dark chocolate and turn off the mixer once everything has become one smooth batter.
Pour the banana bread batter into the cake tin lined with baking paper. Slice a peeled banana horizontally in half with a chef’s knife, and gently press the pieces (with the round side down) into the batter, as shown in picture.
Bake the banana bread for approximately an hour in the pre-heated oven, using a toothpick to check whether the bread is fully cooked. If the pick comes out clean, without any batter sticking to it, the banana bread is ready to get taken out of the oven.
Turn off the oven and let the banana bread cool down in the oven; this prevents it from collapsing.
Keep the oven door ajar. Often you can slip a pot ladle in between the door and the edge of the oven. Enjoy the delicious banana bread with nuts and chocolate – it is a perfect treat with a cup of coffee or tea!