Summary

Ingredients

• 3 banana (s)
• 2 egg (s)
• 2 teaspoons baking soda
• 0.5 ½ kl. Bottle / s vanilla flavor
• 100 g oatmeal, tender
• 60 g flour
• 200 g low-fat quark
• 1 dash rapeseed oil
• 80 g raisins
• 100 g nuts (e.. almonds, hazelnuts), rouhly chopped
• 20 g flaked almonds for decoration
• 2 teaspoons sweetener if necessary
• Fat for the shape

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Instructions

1. First mash the ripe bananas as possible. Either with a fork or a kitchen utensil. Then gradually add all the ingredients (except the almond flakes), stirring vigorously after each ingredient. When everything forms a homogeneous mass, either grease a loaf pan or use a box-shaped silicone form and pour the batter into it.
2. Bake in the preheated oven at 170 ° C top / bottom heat. After 40 minutes, check once with a fork, there is still dough on it, continue baking. After 60 minutes at the latest, take the banana bread out of the oven, let it cool down for at least 20 minutes and then remove it from the mold.
3. Tastes very good with butter when it is still a little warm. Also very tasty afterwards with honey or simply pure. I only add the sweetener because the children like it sweeter.
4. Tip: The banana bread stays nice and moist even if you put it in the microwave for 10 seconds before eating and let the butter melt on it.