Banana bread made from a whole banana

Ingredients:

• 3 medium overripe bananas (about 450 g), well washed and frozen for 6-8 hours
• 1 cup cake flour
• 1 teaspoon of baking soda
• 1 teaspoon fine sea salt
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar
• 2 large eggs at room temperature, well beaten
• 165g unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 0.5 cup semi-sweet chocolate granules, optional
• Special equipment: bread pan measuring 20×10 cm.

Preparation:

1. A couple of hours before baking, defrost the bananas completely on a plate at room temperature.
2. Position the oven rack in the middle position and preheat to 375°F (190°C). Spray a loaf pan with cooking spray and line it with parchment paper, leaving a 2cm overhang on the long sides.
3. In a medium bowl, combine cake flour, baking soda, and salt; set aside.
4. Trim the ends of the thawed bananas, then transfer the unpeeled bananas to a high-power blender or food processor; blend until smooth, about 2 minutes. Transfer to a large bowl; add all the sugar, eggs, butter, and vanilla extract. Blend until smooth. Stir in the flour mixture and knead into a smooth dough. Add chocolate chips, if desired.
5. Transfer the batter to the prepared pan and bake until the bread is risen, golden brown, and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Let cool on a wire rack for 10 minutes. Remove the bread from the pan and let cool completely on a wire rack.