{"slug":"banana-bread","collection":"recipes","is_recipe":true,"visibility":"public","title":"Banana Bread","description":"A dense, moist French-style banana bread sweetened only by ripe bananas and dark chocolate — no added sugar required.","body_md":"\nThis recipe comes from [Popote et Potager](https://www.youtube.com/@popoteetpotager), [BANANA BREAD Recette facile et anti gaspi](https://youtu.be/CCDTuorw1ro). The bread (or cake, depending on your definition) is sweetened only by the bananas and chocolate. The recipe yields a dense, moist bread packed with banana flavor.\n\n![Bread](img/Banana_Bread_Side.png \"Side view of bread\")\n\n## Yield\n- 1 loaf\n\n## Special Equipment\n- 1 loaf pan, 1 to 1½ pound capacity\n- Parchment paper\n\n## Preheat Oven\n- Preheat oven to 175°C (350°F).\n- Adjust oven rack to middle position.\n\n## Ingredients\n- 5 ripe to slightly over-ripe bananas, peeled — 4 mashed, 1 left whole and sliced lengthwise\n- 2 large eggs\n- 200g (7oz) all-purpose flour\n- 1 packet (7 grams) active dry yeast\n- 100g dark chocolate (70%), finely chopped\n- Butter and flour, for the pan (or a baking spray such as Baker's Joy)\n\n## Preparation\n1.  Butter/flour (I use *Baker's Joy*) loaf pan and line the bottom of the loaf pan with parchment paper.\n2.  In a medium sized bowl, **mash 4 of the bananas**.\n3.  Add the **two eggs** to the mashed bananas and mix well using a whisk.\n4.  Combine the **flour** and **dry yeast**. Sift into the bowl atop the banana/egg mixture. Beat well using a sturdy whisk or heavy mixing spoon.\n5.  Add the finely chopped **chocolate** and mix well.\n6.  Pour the batter into the prepared loaf pan.\n7.  With the two halfs of the remaining sliced banana, arrange the two halfs, cut-side up, atop the batter. Gently press the banana slices into the batter till set and even.\n\n## Bake\n1.  Bake **45 minutes**.\n2.  Remove from oven and let cool in pan for 10 minutes.\n3.  Turn out the banana bread from pan and let cool on wire rack.\n\n![Bread](img/Banana_Bread_Over.png \"Over view of bread\")\n\n## Notes\n\n- **Structure repair (2026-07-30):** the banana line carried two indented sub-bullets (\"4 mashed\", \"1 whole, sliced length-wise\"). Markdown nesting is flattened into a plain items array, so those parsed as separate ingredients and the shopping list read \"bananas ×5, mashed ×4, whole ×1\". Folded into the parent line.\n- **Unit repair (2026-07-30):** the ounce figures here were placeholders rather than conversions — small weights had been written \"(1oz)\", middling ones \"(2oz)\" or \"(3oz)\", regardless of the actual gram value. The gram weights are correct and are unchanged; only the bogus ounce fragments are removed. A spoon or cup measure sharing the same parentheses is kept, since that one is real.\n\n\n- **Pan-prep ingredients listed (2026-07-30):** step 1 butters and flours the pan, but neither the butter nor the flour appeared in the ingredient list, and the parchment paper was not under Special Equipment. Both are now listed. The butter and flour stay unmeasured — the amount depends on your pan, and the recipe never stated one.\n- **Body list matched to the structured list (2026-07-30):** the banana sub-bullets above were folded into their parent line in the structured ingredients array on 2026-07-30 but left nested here in the body, so the two disagreed for a day. The body is what a cook reads; both now carry the single folded line.\n- **Equipment line (2026-07-30):** read \"1 1.5 to 1 pound loaf pan\" — a range written backwards with a stray leading digit. Now \"1 loaf pan, 1 to 1½ pound capacity\". No capacity was changed.\n- **Oven (2026-07-30):** read \"350°F or 180°c\"; normalised to the house ladder as 175°C (350°F). The Fahrenheit figure is unchanged.\n- **Provenance (2026-07-30):** `source_name` and `source_url` were blank although the first line of this page credits Popote et Potager and links the video. Both fields are now filled from that link.\n- **OPEN — the leavening cannot work as written.** The recipe calls for a 7g packet of **active dry yeast**, sifted in dry with the flour in step 4, and then the loaf goes straight into the oven: no activation, no proof, no rise anywhere. 7g is also 3.5% of the 200g of flour, against a normal 0.5–1% for a yeasted dough. The likeliest reading is that the French source's *levure* means **levure chimique — baking powder**, which is sold in ~7g sachets and fits a no-rise method exactly. **That is an inference, not a fact, so nothing was changed.** Deciding between \"the yeast is wrong\" and \"a rise step is missing\" changes what this bread is, and getting it wrong fails silently in the oven. Resolve it against the video before baking.\n\n- **The yeast is intentional and the method is correct as written** (confirmed 2026-07-30 by Robert, who has baked this six times). A QC pass flagged it as impossible — yeast sifted in dry with no bulk ferment, straight into a 175°C oven. It works: the loaf rises in the oven. Between the sugar and moisture from five bananas and the slow climb to temperature, the yeast stays active long enough to lift the batter before it dies. Unconventional, not broken. **Do not \"correct\" this to baking soda or powder, and do not add a proof step.**\n","draft":false,"servings":"8","prep_time":"15 minutes","cook_time":"45 minutes","total_time":"1 hour","source_name":"Popote et Potager","source_url":"https://youtu.be/CCDTuorw1ro","created_at":"2023-05-26T11:50:00Z","updated_at":"2026-07-30T22:48:39.671708Z","categories":["Bread"],"tags":["banana","chocolate","Yeast"],"methods":["Baked"],"themes":["Vegetarian"],"ingredients":[{"section":"","items":["- 5 ripe to slightly over-ripe bananas, peeled — 4 mashed, 1 left whole and sliced lengthwise","- 2 large eggs","- 200g (7oz) all-purpose flour","- 1 packet (7 grams) active dry yeast","- 100g dark chocolate (70%), finely chopped","- Butter and flour, for the pan (or a baking spray such as Baker's Joy)"],"parsed":[{"raw":"- 5 ripe to slightly over-ripe bananas, peeled — 4 mashed, 1 left whole and sliced lengthwise","qty":5,"item":"ripe to slightly over-ripe bananas","prep":"peeled — 4 mashed, 1 left whole and sliced lengthwise"},{"raw":"- 2 large eggs","qty":2,"item":"large eggs"},{"raw":"- 200g (7oz) all-purpose flour","qty":200,"unit":"g","item":"all-purpose flour"},{"raw":"- 1 packet (7 grams) active dry yeast","qty":1,"item":"packet active dry yeast"},{"raw":"- 100g dark chocolate (70%), finely chopped","qty":100,"unit":"g","item":"dark chocolate","prep":"finely chopped"},{"raw":"- Butter and flour, for the pan (or a baking spray such as Baker's Joy)","item":"Butter and flour","prep":"for the pan"}]}],"images":[{"path":"img/Banana_Bread_Over.png","url":"/api/v1/recipes/banana-bread/images/Banana_Bread_Over.png"},{"path":"img/Banana_Bread_Side.png","url":"/api/v1/recipes/banana-bread/images/Banana_Bread_Side.png"}],"servings_int":8,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:48:49.350436Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}