Refined Banana Bread with Almond and Spelled Batter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 banana (s), ripe to overripe
- 200 g almond (s), round
- 150 g wholemeal spelled flour
- 80 g raw cane suar
- 1 packet vanilla sugar
- 1 packet baking powder
- 1 pinch (s) salt
- 1 pinch (s) cinnamon
- 1 pinch (s) nutmeg
- 30 g almond (s), chopped
- 30 g almond sticks
- 1 egg (s)
- 50 g coconut fat
- 50 g desiccated coconut
- 1 dash coconut milk
- 1 handful chips, (banana chips), dried
- 3 fig (s), dried
- Butter, for greasing the baking pan
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (no convection). Grease and flour a loaf pan. Mix all ingredients with a fork, a mixer is not required. Thoroughly mash the bananas with a sip of coconut milk and coconut oil on a deep plate with a fork. The coconut oil must be at room temperature, otherwise heat it up a little. Cut the dried figs into tiny pieces and, depending on the size and preference, crumble the banana chips into smaller pieces. Mix the ground almonds, spelled flour, vanilla sugar, baking powder, sugar, salt and spices in a bowl. Now add the crushed bananas and mix well with a fork. Stir in the egg until the mixture has a homogeneous consistency. Then add the sliced and chopped almonds as well as the dried figs and banana chips and stir again briefly. Pour the batter into the loaf pan and bake for about 30 to 35 minutes. When only a few, rather dry crumbs of dough hang on the knitting needle, it`s done. Quietly prick in at minute 25.
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