Junior chef
Utensils
Apron
baking paper
Bowl
Brush
Cake tin
Fork
Mixer
Muffin paper cases
Oven mitts
Paring knife
Rubber spatula
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Mise en place
To prepare
Line a cake tin (approx. 25 cm) with baking paper.
Batter
Place the butter, sugar and salt in a bowl. Add the eggs one at a time.Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour.Peel the bananas, mash well with a fork, stir into the mixture.
Mix together the flour, chocolate chunks, hazelnuts, baking powder and cinnamon, stir into the mixture along with the milk. Transfer the batter to the prepared tin.
To decorate
Peel the banana,cut in half lengthwise,place on top of the batter with the cut sides facing up, brush with the lemon juice.
To bake
Approx. 60 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the banana bread from the tin and leave to cool on a rack.
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