Jubilee Chocolate Banana Bread
This recipe does come with one slightly secret ingredient, mostly found in Estonia: a baking mix called Juubel (Jubilee in English). It’s pure Gen X nostalgia and something almost everyone in this small northern country knows. If you don’t have access to it, don’t worry—I’ll share an alternative version that works just as well, using ingredients you can find anywhere.
/Scroll down for Estonian recipe/ Eestikeelne retsept allpool/
It all started with two spotty bananas staring at me accusingly from the counter. Then a packet of Juubel cake mix caught my eye—and seemed to be looking back at the bananas. I decided it was time to let them become one.
The cake mix was originally made by Estonian confectionery factory Kalev (now owned by Orkla). For a number of years two competing brands of the same mix were sold, the other one being from Tartu Mill. As as of 2026 apparently both are sub-brands of Tartu Mill. The ingredients of the mix are: sugar, wheat flour, skimmed milk powder, milk powder, egg powder, baking powder, baking soda, E450(i); acidity regulator: citric acid), vanillin.
The cake mix also comes handy when you don’t have eggs and are too lazy to run to the shop, because egg powder is included in the mix.
On its own, Juubel is a bit too sticky-sweet for my taste. I’ll choose chocolate cake over plain any day. So I added cocoa powder to dial the sweetness back to a pleasant level, and a splash of yogurt to bring the batter together. Since I needed banana for topping as well, I grabbed one from the freezer—where I stash overripe bananas for smoothies whenever they start pulling faces again.
I like baking in a way where nothing needs to be weighed or measured precisely, nothing needs to be whipped separately, only one bowl gets dirty, and the cake is in the oven within ten minutes. This is exactly the kind of cake you make when you really can’t be bothered to bake at all.
Makes one smallish bread
Ingredients
3 ripe bananas
70–100 ml plain yogurt or kefir
1/2 packet Juubel cake mix
2 tbsp cocoa powder + extra for dusting the pan
1/2 tsp cinnamon
1 tsp baking powder
a pinch of salt
1 tbsp cognac
50 g chocolate
a handful of chopped hazelnuts
a handful of chopped pecans + a few extra for topping
butter for greasing the pan
optional: 1 tsp sugar
Method
Take a medium-sized bowl. Mash 2 bananas with a fork. Add all the remaining batter ingredients in any order and mix until smooth. Chop the nuts and chocolate finely and fold them into the batter at the end along with the cognac. Mix well. (If the batter feels too runny, you can thicken it by adding a little more Juubel mix.)
Grease the baking pan with butter and dust it with cocoa powder. Pour the batter into the pan. Decorate with the remaining banana and extra nuts. If you like, sprinkle a little sugar on top.
Bake in a 170–180°C oven for 30–40 minutes, until a toothpick inserted into the centre comes out clean.
You’re allowed to be pleased when the result is deeply chocolatey, generously nutty, and perfectly moist. Enjoy with a scoop of vanilla ice cream.
Kiire šokolaadine banaanileib
Kõik algas sellest, et 2 plekilist banaani vaatasid mind imeliku pilguga. Ja siis see Juubeli tordipulber kõõritas kangesti banaanide poole. Otsustasin, et lasen neil üheks saada.
Aga Juubel on iseseisvana kole kleepekas, pealegi maitseb mulle šokolaadikook iga kell rohkem. Otsustasin, et kakaopulber tõmbab magusust just parajal määral tagasi ja sorts jogurtit peaks taina kenasti ära siduma. Kuna kaunistuseks oli veel banaani tarvis, siis selle võtsin sügavkülmast, kuhu neid aeg-ajalt smuutide jaoks viskan, kui nad jälle nägusid tegema hakkavad.
Mulle meeldib küpsetada nii, et midagi ei pea mõõtma ja kaaluma, midagi ei pea eraldi vahustama, mustaks saab ainult 1 kauss ja 10 minutiga on kook ahjus. See on täpselt see kook, kui sa üldse ei viitsi kooki teha.
Vaja läheb
3 küpset banaani
70-100 ml maitsestamata jogurtit või keefirit
1/2 pakki Juubeli tordipulbrit
2 sl kakaopulbrit + veidi vormi määrimiseks
1/2 tl kaneeli
1 tl küpsetuspulbrit
veidi soola
1 sl konjakit
50 g šokolaadi
peotäis hakitud sarapuupähkleid
peotäis hakitud pekaanipähkleid + mõned kaunistuseks
võid vormi määrimiseks
soovi korral 1 tl suhkrut
Valmistamine
Võta keskmise suurusega kauss. Vajuta 2 banaani kahvliga sodiks, lisa suvalises järjekorras kõik taina komponendid ja sega ühtlaseks. Pähklid ja šokolaad haki peenemaks ning lisa tainale lõpus koos konjakiga. Sega läbi. (Kui tainas tundub liiga vedel, saab seda parandada Juubeli pulbri lisamisega.)
Määri vorm võiga ja puista üle kakaoga. Vala tainas vormi. Kaunista allesjäänud banaani ja pähklitega. Soovi korral puista kõige peale veidi suhkrut. Küpseta 170-180-kraadises ahjus 30-40 minutit, kuni tikuga katsudes ei ole enam seest vedel. Rõõmu võib tunda siis, kui tulemus on külluslikult šokolaadine, padupähkline ja parajalt niiske. Vaniljejäätis juurde on nagu rusikas silmaauku.