Summary

Ingredients

• 1 cup banana (s), ripe, mashed or mashed
• 0.5 ½ cup honey
• 2 tablespoon, heaped coconut oil
• 2 egg (s), size M or size L.
• 1 dash milk, cow`s milk or plant milk
• 0.5 ½ cup flour type 405
• 1 cup whole wheat flour
• 0.5 ½ cup hazelnuts, ground
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda, no baking powder
• 1 tablespoon, heaped baking cocoa, optional
• 0.5 ½ cup nuts, chopped, dried cranberries, raisins or other items depending on your taste and what is available

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Instructions

1. The underlying cup has a capacity of approx. 200 ml.
2. Preheat the oven to 165 ° C convection or 180 ° C top / bottom heat. If necessary, grease a loaf pan. Mine doesn`t need that, the bread loosens by itself.
3. Mix the banana puree, honey, coconut oil, eggs and milk in a large mixing bowl. In a smaller bowl, mix the flour, ground nuts, salt, vanilla sugar, cinnamon, baking soda and optionally baking cocoa together. Using a hand mixer, gradually stir the flour mixture into the banana mixture. When the batter is homogeneous, fold in the extras and pour the batter into the loaf pan.
4. Place the pan in the oven on the middle rail. Bake the banana bread for 35 - 50 minutes, depending on the size of the loaf pan and the power of the oven. Make a chopstick test, if nothing sticks anymore, it`s done.
5. Take the banana bread out of the oven, let it cool down briefly, then remove it from the mold. Let the bread cool on a wire rack.
6. The banana bread will keep cool, but not in the refrigerator, for up to two days. Spread with a little butter or cream cheese while it is still warm, it is a poem. I always bake double the amount because it can also be frozen well. I freeze individual, overripe bananas, peeled and cut into pieces. They are then used the next time you bake and give heavenly sweetness.