Bananabread

Preheat the oven to 180°C (preferably with the ventilator/fan setting activated).

Line a loaf tin or baking tray with baking paper, OR grease the inside of the baking form thoroughly with Butter to prevent sticking.

In a large bowl, mash 3 of the ripe Bananas using a fork until they are mostly smooth (a few small lumps are okay).

Add 4 Eggs to the mashed bananas.

Add 1 tsp Vanilla Extract.

Mix these ingredients together well.

Melt 80 g Butter either in a microwave-safe bowl or in a small saucepan over low heat.

Pour the melted Butter into the banana and egg mixture. Stir to combine.

150 g Flour

A pinch of Salt

1 tsp Baking Soda

Gradually add the dry ingredient mixture from the medium bowl into the large bowl containing the wet ingredients.

Stir gently with a spatula or wooden spoon only until the ingredients are just combined and you no longer see streaks of dry flour. Be careful not to overmix.

Pour the finished batter evenly into the prepared baking pan/form.

Prepare the remaining (fourth) Banana by cutting it lengthwise into two halves or into slices.

Arrange the Banana pieces decoratively on top of the batter in the pan.

Sprinkle Chocolate Sprinkles, cacao nibs, or another topping of your choice over the batter and banana topping, if desired.

Carefully place the baking pan into the preheated oven.

Bake for approximately 35–40 min.

To check if the bread is done, insert a toothpick or skewer into the center. If it comes out clean (without wet batter clinging to it), the bread is ready. If not, bake for a few more minutes and test again.

Remove the banana bread from the oven.

Let the bread cool in the baking pan for about 10-15 minutes.

Carefully remove the banana bread from the pan and place it on a wire rack to cool completely before slicing and serving.