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Banana bread with raspberries, pink pralines (and sourdough)
For 1 banana bread
Preparation time: 10 min, Cooking time: 55 min
[ingredients title=”Ingredients”]
- 260g plain flour
- 125g unsalted butter at room temperature
- 60g brown sugar + 1 tbsp for the top of the banana bread
- 150g raspberries
- 1 handful of pink pralines
- 2 eggs
- 3 over-ripe bananas
- 1 teaspoon baking powder
- 100g of inactivated sourdough (optional)
- Pinch of salt
- 2 tbsp sour cream (optional)
[/ingredients]
PREPARATION
- Preheat oven to 180°C and grease 1L loaf pan with oil.
- Smashed the bananas with a fork.
- Using hand beaters (or a wooden spoon) beat butter and sugar in a bowl until thick and pale.
- Add eggs and bananas and mix until combined.
- Add flour, baking powder, sourdough (optional)and salt, and mix until just combined.
- Add the sour cream (optional) and mix.
- Pour mixture into 1L loaf pan to 1/4 and add some raspberries and pink pralines. Pour again the mixture to 2/4 and add some raspberries and pink pralines. Repeat until the mixture is finished.
- Add some raspberries and pink pralines on the top of the bread and sprinkle with sugar.
- Bake for 55 minutes or until a skewer inserted comes out clean.
- Set banana bread aside in pan for 10 minutes before turning out onto a cooling rack to cool completely.
- Alternatively, when slightly warm, cover in plastic wrap for a better result the following day, and a slightly sticky surface.
Banana bread with raspberries, pink pralines (and sourdough)
For 1 banana bread
Preparation time: 10 min, Cooking time: 55 min
Ingrédients
- 125 g unsalted butter at room temperature
- 60 g brown sugar + 1 tbsp for the top of the banana bread
- 150 g raspberries
- 1 handful of pink pralines
- 2 eggs
- 3 over-ripe bananas
- 1 teaspoon baking powder
- 100 g of inactivated sourdough optional
- Pinch of salt
- 2 tbsp sour cream optional
Instructions
-
Preheat oven to 180°C and grease 1L loaf pan with oil.
-
Smashed the bananas with a fork.
-
Using hand beaters (or a wooden spoon) beat butter and sugar in a bowl until thick and pale.
-
Add eggs and bananas and mix until combined.
-
Add flour, baking powder, sourdough (optional)and salt, and mix until just combined.
-
Add the sour cream (optional) and mix.
-
Pour mixture into 1L loaf pan to 1/4 and add some raspberries and pink pralines. Pour again the mixture to 2/4 and add some raspberries and pink pralines. Repeat until the mixture is finished.
-
Add some raspberries and pink pralines on the top of the bread and sprinkle with sugar.
-
Bake for 55 minutes or until a skewer inserted comes out clean.
-
Set banana bread aside in pan for 10 minutes before turning out onto a cooling rack to cool completely. Alternatively, when slightly warm, cover in plastic wrap for a better result the following day, and a slightly sticky surface.