Nana's Banana Bread [Pain aux Bananas de Nana]
Servings: loaf
Nana's Banana Bread is my version of the secret, moist and flavorful banana bread with chocolate and toffee sold in coffee shops by Nana.
Equipment
Ingredients
The Dry
- 300 g all-purpose flour
- 250 g sugar
The Wet
- 2 eggs
- 2 bananas medium ripe
- 120 g sour cream
- 80 ml vegetable oil any neutral
- 100 g semi-sweet chocolate chopped
- 50 g toffee or toffee candy bar (Skor) chopped
Notes
Nana's Bread
Instructions
The Preparation
- Gather the ingredients. Preheat the oven to 350°F (175°C). Start by chopping 100 g semi-sweet chocolate.
- Chop 50 g toffee or toffee candy bar (Skor).
The Dry
- In a large mixing bowl, combine the 300 g all-purpose flour and 250 g sugar. Mix well.
The Wet
- In a separate bowl, whisk the 2 eggs, then add the 80 ml vegetable oil and 120 g sour cream. Mix until smooth.
- Add the 2 bananas to the wet mixture, mash them until smooth and stir to combine.
The Banana Bread
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Add the previously chopped 100 g semi-sweet chocolate and 50 g toffee or toffee candy bar (Skor) and proceed to fold gently in the mix.
- Line the loaf pan with parchment paper.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Proceed to cut into pieces. For dense, cake-like banana bread, a moist center is normal and desirable.
The Serving
- Serve your fresh Nana's Banana Bread [Pain aux Bananas de Nana].