This recipe bakes 2 rectangular cake tins (~23x13cm base)
360g all-purpose flour
2.5 teaspoons baking soda
1.25 teaspoons salt
400g dark brown sugar
100g sour creme / mascarpone / yoghurt
110g butter (room temp)
3 eggs
4 (very ripe, black) bananas
optional:
too taste amount of chocolate chips and/or (roasted) walnuts
Handfull of sugar for coating (raw, granulated, ...)
Soften the butter by leaving it out of the fridge and let it become room temperature
Grease and/or add parchment paper into the baking tins
Preheat oven to 170 C
Sugar, butter and sour creme can go into the same bowl when measuring
Flour, baking sode and salt can be added in the same bowl and whisked (no need for sifting)
- Mix sugar, butter and sour creme for 4 mins on medium-high speed
- While mixing, unpeel and mash bananas
- After 4 mins add eggs one by one
- Reduce speed to low and add flour
- When combined, add banana mash and chocolate/nuts and fold in by hand
- Poor dough in baking tins
- Sprinkle the top of dough with sugar to form hard and crispy coating
- Bake for ~60 mins
Chocolate tends to drop to the bottom, so I pour in a small amount when folding and sprinkle them over the dough in between pours into the tin.
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