For one banana loaf cake
- 280 g
- 400 g
- banana puree
- 40 ml
- 240 g
- 10 g
- baking powder
- 30 g
- cocoa powder
- 30 ml
- 100 g
- peanut butter
Freeze the bananas for about 2 days before baking. They become soft and develop an intense sweet aroma.
Preheat the oven to 170° C top and bottom heat.
Peel and puree the thawed bananas. Lightly temper milk and dissolve cocoa powder in it.
Beat eggs and sugar until frothy. Slowly add the banana puree and the oil.
Mix flour with baking powder, sieve gradually into the mixture and stir in carefully. Pour a large part of the mass into the mould. Stir the cocoa milk into the rest of the mixture and add it to the mould.
Heat the peanut butter and put it on the cake dough. Use a fork to gently pull the mixture through the mass to create a cocoa pattern.
Bake in the preheated oven for about 50 to 60 minutes.