Banana bread or cupcake

Delicate, moist, fragrant, moderately sweet, with the aroma of cinnamon that spreads throughout the house - that's just how you can describe this cake.

Ingredients

• Overripe bananas (large) - 3-4 pcs.
• or banana puree - 400 g
• Flour - 250 g
• Butter 82.5% (room temperature) - 115 g
• White sugar - 100 g
• Brown sugar - 50 g
• Eggs (large, room temperature) - 2 pcs.
• Sour cream 20% - 75 g
• Walnuts (chopped, optional) - 80 g
• Vanilla extract - 2 teaspoons
• Baking powder - 2 teaspoons
• Baking soda - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Salt - 1 pinch
• For decoration:
• Almond flakes - to taste
• Chocolate drops heat-resistant - to taste

Directions

1. Preparing banana bread dough. In a small bowl, combine flour, baking soda, baking powder, ground cinnamon and salt. (If you don't like the smell of cinnamon in baked goods, you can skip this ingredient.)
2. Sift the dry ingredients through a sieve, mix thoroughly with a whisk and set aside.
3. Ripe bananas are peeled and cut into pieces.
4. (Be sure to use overripe bananas with blackened skin - it is with them that your pastries will turn out moist and fragrant.)
5. Transfer bananas to a bowl and mash with a fork until smooth.
6. In another bowl, combine room temperature butter, white and brown sugar. Beat until creamy, about 2-3 minutes.
7. Whisk the eggs into the butter mixture one at a time, beating well after each addition.
8. Add vanilla extract, sour cream and banana puree there. Beat with a mixer until smooth.
9. Gradually add the prepared dry ingredients and beat with a mixer until smooth.
10. At the very end, add chopped walnuts and mix thoroughly with a spatula.
11. The consistency of the dough should be like a very thick sour cream.
12. Turn on the oven to heat up to 175°C.
13. We cover a rectangular baking dish with a size of 20x10 cm and a height of 7 cm with baking paper (or grease with butter and sprinkle with flour). Pour the banana batter into the pan and spread evenly.
14. Top with almond flakes and heat-resistant chocolate drops.
15. Bake the banana bread in a preheated 175°C oven for approximately 50-60 minutes, until golden brown or until a toothpick inserted in the center comes out dry. (If the banana bread browns too much during baking, cover the top of the pan with foil and bake until done.)
16. After baking, let the banana muffin cool in the pan for 15 minutes.
17. Then take the cake out of the mold, put it on a wire rack and remove the baking paper.
18. In this form, leave the cake at room temperature until completely cooled.
19. This banana bread is perfectly sweet, moist and delicious! Perfect for breakfast or dessert!
20. You will also be pleased with the shelf life of this delicious banana bread. You will have a whole week to enjoy it. Only in practice this is not feasible, because it is eaten much faster.
21. Bon appetit and happy baking!