That’s what I’ve come up with after several attempts to produce a banana bread completely opposite in texture and flavor to the “traditional” banana bread - wet and sticking to your teeth, which is available, unfortunately, in almost every coffee shop throughout North America. My version is moist (don’t confuse with wet), fragrant, and chocolaty.
My close friend, who spent most of her life in Budapest and Zurich and has very sophisticated taste as well as her own conception of what a dessert should be like, approved this cake.
