Banana bread: a typical Anglo-Saxon recipe that keeps it soft and moist

Step 8
Arrange the chocolate pieces and nuts on the surface, then bake in a static oven preheated to 175°C for about 50 minutes, checking with a toothpick if the cake is cooked. If during cooking you notice that the surface of the cake is too dark, cover it with aluminum foil so that the cake continues to cook inside without browning too much on the outside.

Step 9
The finished cake can be glazed with gelatin spray or spread with honey or apricot jam.

Step 10
Your banana bread is ready to slice and serve.