First chop the bananas. Ripe bananas have a great aroma and are simply crushed with a fork. Unripe bananas have a more subtle taste and are best cut into small pieces.
My tip: The banana mash sinks when baking and later makes the bread very soggy at the bottom. It is best to take 2 or 3 ripe bananas and the remaining bananas can be more unripe - this way the pieces and the pulp will later be well distributed in the dough and the bread will be evenly juicy.
When the bananas are crushed, add the sugar, oil, cinnamon and vanilla sugar. Mix everything with a spoon. Then chop the chocolate and add it together with the crushed nuts.
My tip: This is a great way to get rid of uneaten chocolate Santa Clauses or chocolate bunnies. If you want to save yourself chopping, you can simply buy chocolate flakes directly. Caution: It is essential to ensure that they are not baking stable - otherwise the chocolate will not melt later. Then stir in the flour and baking powder.
My tip: The addition of spelled flour makes the banana bread even heartier. Just try out what tastes best. I mix wheat and spelled flour 50/50.
Grease a loaf pan and dust it with flour or line it with baking paper.
My tip: hold the parchment paper under the tap and crumple it up. The baking paper can now be better placed in the mold.
Bake the bread at 180 ° C for about 50 minutes.
My tip: Circulating air makes the dough drier, with top / bottom heat it stays juicier. Start with top / bottom heat and do the cooking test after approx. 40 minutes. To make the bread juicy, you can stick some dough on the skewer. If it is still too raw, switch to forced air for the last 10 minutes so that it loses a little more moisture.
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