100 gr. strained yhogurt DODONI
3-4 drops of lemon juice
125 gr. DODONI butter, melted at room temperature
200 gr. honey
1 tbsp vanilla extract
220 gr. flour for all purposes
1 κτγ baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tbsp cinnamon
1/2 tbsp ginger powder
3 medium ripe bananas
80 gr. chocolate drops
100 gr. walnuts
Put the lemon drops in the yogurt, stir and let it stand for 5 minutes.
Preheat the oven at 170°C.
Butter and flour a cake tin with dimensions 20 cm x 10 cm.
Mash the bananas with a fork and set them aside. In a bowl, put the melted butter, honey and mix well. Add the eggs, vanilla, cinnamon and ginger. Mix the ingredients until you have a homogeneous mixture. In another bowl, mix the solid ingredients: flour, baking soda, baking powder and salt with an egg beater. Combine the solids with the liquids and mix.
Add the yogurt, bananas, nuts and chocolate drops and mix well. Transfer to the cake tin.
Bake the banana bread for 70 minutes on the lower grill of the oven.
If you see during baking that it has taken a deep golden color on the surface, cover it with a foil.
Then take it out of the oven, leave it to cool, unmold it and serve.