Description
Saftiges Bananenbrot mit goldbrauner Kruste, zartem Kern und saftigen Blaubeeren. Feine Mandelnoten, milde Süße und ein Hauch Zimt verbinden sich zu einem aromatischen, locker-fluffigen Genussmoment.
Ingredients
Scale
- 1.5 ripe bananas
- 200 g spelt flour type 630
- 80 g ground almonds (or hazelnuts)
- 50 g coconut blossom sugar (or cane sugar)
- 1 pinch of salt
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda (or a bit more baking powder)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 60 ml coconut oil, plus a little more for greasing the loaf pan (or margarine)
- 150 ml plant-based drink (such as oat milk)
- 50–70 g frozen blueberries or fresh blueberries (or other berries, optional)
- A small loaf pan (25 x 11 cm)
Instructions
- Preheat your oven to 180°C with fan (convection) setting. Prepare a small loaf pan (25 x 11 cm) by greasing it thoroughly with coconut oil or margarine, making sure to coat all sides and corners to prevent the bread from sticking.
- Peel one and a half ripe bananas and place them in a medium-sized bowl. Using a fork, mash the bananas very finely until no large chunks remain. The mashed banana should have a smooth, almost creamy consistency, which will help to sweeten and moisten the bread.
- In a large mixing bowl, combine the spelt flour, ground almonds, coconut blossom sugar, pinch of salt, the mashed banana, cinnamon, baking powder, and baking soda. Mix these dry and moist ingredients together gently so that everything is well distributed.
- Pour the apple cider vinegar (or lemon juice) directly over the baking soda in the bowl. Wait a few moments until the mixture begins to fizz and foam. This reaction helps the banana bread rise and become light and fluffy.
- Add the melted coconut oil and plant-based drink (such as oat milk) to the mixture. Using a large spoon or spatula, stir all the ingredients together thoroughly until you have a smooth, even, and slightly thick batter. Be sure to scrape down the sides and bottom of the bowl so that no dry flour remains.
- Gently fold the frozen or fresh blueberries into the batter, taking care not to crush them so they stay intact and distribute evenly. Pour the finished batter into the prepared loaf pan and smooth out the surface with a spatula or the back of a spoon.
- Place the loaf pan in the preheated oven and bake the banana bread for 35 to 38 minutes. To test if it is done, insert a toothpick or wooden skewer into the center of the bread; if it comes out clean or with just a few moist crumbs, the bread is ready. If not, bake for a few minutes longer and check again.
- Once baked, remove the pan from the oven and let the banana bread cool in the pan for about 10 minutes. Then carefully run a knife along the edges to loosen it, turn it out onto a wire rack, and allow it to cool completely before slicing. Enjoy your homemade banana bread with blueberries, either plain or with your favorite spread.
Notes
For the best flavor and moistness, use very ripe bananas with brown spots. You can swap out the ground almonds for ground hazelnuts or another nut of your choice. If you prefer, other berries can be used instead of blueberries, or you can use a combination. The bread keeps well for several days when wrapped tightly and can also be frozen.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
