Summary

Ingredients

• 550 g wheat flour type , alternatively 405
• 2 packs dry yeast
• 3 large banana (s), ripe
• 3 tablespoon honey, more liquid
• 1 tablespoon, heaped sugar
• 1 teaspoon, heaped salt
• 1 pinch (s) cinnamon
• 50 g almonds, chopped
• 2 tablespoon honey, more liquid, for brushing
• some fat and flour for the mold

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Instructions

1. Mix the flour carefully with the dry yeast in a key. Peel the bananas and mash them with a fork. With the exception of the 2 tablespoons of honey, carefully knead all ingredients with the dough hook of a mixer first on the lowest, then for about 10 minutes on the highest level. The dough should then be less sticky than before and should peel off easily from the edge of the bowl. Otherwise, continue kneading the dough. Let the dough rise in a warm place with a damp towel. Since the dough is very heavy, it takes a little longer than conventional bread dough. The slightly preheated oven at around 30 degrees is ideal for this. After 1 hour at the latest, the dough should have enlarged significantly.
2. Knead the dough well again. Grease and flour a loaf pan and add the dough. Then cover the loaf pan again with a damp cloth and let the dough rise again in a warm place. In the meantime, preheat the oven to around 160 degrees with a fan. After about 20 to 30 minutes, the dough should have enlarged again significantly.
3. Carefully spread the 2 tablespoons of honey on the surface of the bread and place the mold in the lower third of the oven. The baking time is around 40 minutes.
4. Then take the bread out of the mold and let it cool down completely on a wire rack.
5. The bread has only about 200 kcal per 100 grams.