Ovomaltine Crunchy Cream Banana Bread
You love chocolate and banana in combination? Then we have the recipe for you! Whether for a fine brunch or as a dessert, the banana bread with Ovomaltine Crunchy Cream is always right for you.
Psssst: It’s addicting to spread extra Ovomaltine Crunchy Cream on top 😉
|100 g||butter, soft|
|4||bananas, very ripe|
|4 tablespoon||honey, liquid|
|120 g||sour cream|
|2 tsp||baking powder|
|1 pinch||of salt|
|50 g||chopped walnuts|
|150 g||Ovomaltine Crunchy Cream, heated in a water bath|
In a bowl, mix butter, three very ripe bananas, honey and the eggs with a hand mixer until the bananas have disintegrated. Now add the sour cream and mix again until a homogeneous mixture is obtained.
Put flour, baking powder, salt and walnuts into another bowl and mix. Now slowly add the dry mixture to the banana mixture and mix until you have a smooth dough.
Preheat the oven to 180° C. Put 2/3 of the dough into a cake tin. Spread the Ovomaltine Crunchy Cream with a spoon in portions on the dough and spread it lightly. Spread the rest of the dough over it. Cut the fourth banana in half lengthwise and press it into the dough. If desired, spread more crunchy cream over the banana.
Bake the banana bread for about 60-75 minutes. From 50 minutes baking time, test with the chopstick test when the banana bread is ready.
Let the banana bread cool slightly before taking it out of the tin and cutting it.
Serve hot or cold and as desired with fresh quark, fruits etc.