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The World's Juiciest Banana Bread (Really)

The World's Juiciest Banana Bread (Really)

The World's Juiciest Banana Bread (Really)

Banana bread - some love it, others don't. It is so versatile, easy to prepare and ideal as a snack to take away (meal prep).

Surprisingly, banana bread contains a larger amount of bananas ;-), which by the way are among the most nutritious and healthiest fruits. Accordingly, they are super suppliers of energy, which should be of particular interest to the “top athletes” among us. In addition to sugar and fiber, bananas also contain the two minerals magnesium and potassium as well as the four trace elements iron, zinc, calcium and phosphorus. They support muscle and nerve functions, the electrolyte balance and help the body to generate energy. On paper, everything speaks for you to treat yourself to banana bread on a regular basis.

From my point of view, other advantages are that the bread tastes good both with and without a topping. It's a great snack to take to the office, to college, or pack for your kids to take to school. I like it best with a bit of butter and cheese. But it also tastes fantastic with sweet spreads or without anything.

Preparation time: 20 minutes

Baking time: 35 mins

Servings: 1 loaf

Ingredients:

2 eggs
2 overripe bananas
1 tsp cinnamon
1/2 tsp cardamom
1 tsp ginger (powder)
some grated lemon zest
30 g coconut blossom sugar
1 pinch of salt
40 g tender oat flakes
60 g almonds, ground
100 g spelled flour
3-4 tbsp walnuts and hazelnuts, chopped
2 tbsp raisins
100 g dark chocolate, chopped
50ml milk
80 g quark 20% or yoghurt 3.5%

Preparation:

Beat the two eggs until foamy, mash two bananas with a fork or a blender and mix with the lemon zest, cinnamon, cardamom, ginger and coconut blossom sugar.
Mix a pinch of salt, rolled oats, ground almonds, wholemeal spelled flour, baking powder and mix in the chopped nuts. Optionally and of course to taste you can add raisins and chopped dark chocolate.
Mix the milk with the yoghurt and mix alternately with the dry mixture from part 2 into the egg-banana mixture from part 1.
After the dough has been mixed with the mixer or food processor for about 4-5 minutes, it is placed in a bread pan greased with coconut oil. Optionally, you can also use butter. On top you press both parts of a banana that has been halved lengthways.
Preheat the oven to 180 degrees Celsius (circulating air) and bake the bread for about 35-40 minutes. to bake. Definitely do a sample.
Allow the bread to cool and wrap it in a tea towel.

Note: The bread easily keeps for 5-7 days.

Bon Appetite!

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