/ / An unusual and easy recipe: banana bread with cocoa

An unusual and easy recipe: banana bread with cocoa

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Bananaabred - baked goods that containdelightful 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.


  • 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:

  1. Melt the butter (if necessary, creamycan 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 saturation of the taste, it is better to take brown instead of white sugar, and replace the usual cocoa with dark alkalized. Instead of sour cream, you can also use yogurt or cream of the same fat content

  2. Add to the dry mixture an oil emulsion, eggs andsliced ​​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

  3. Mix or whip the mixer until smooth and viscous

  4. Prepare the form (preferably long and rectangular): lubricate it from the inside with butter, sprinkle with flour and shake off the excess

  5. Put the dough into the mold, leaving a couple of centimeters to the brim. Cut the banana slices and place in the center of the workpiece

  6. Bake in a preheated oven to 160 degrees until ready, checking the cake with a skewer. Let the dessert cool slightly on the grate

  7. Wrap the warm bread with a film, without taking it out of the mold. Leave the banana bar for a day in the fridge - to make the biscuit particularly juicy

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