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Banana bread is the trend on baking blogs and in magazines. Not only because it tastes so delicious, but also because the addition of bananas unfolds a natural sweetness that makes eating banana bread so special. In this post, I’ll show you how to make a classic banana bread that will blow everyone’s mind.
Juicy, sweet, airy, light and hearty – all these terms describe banana bread. One could probably find 100 more terms that still cannot adequately define the phenomenon of banana bread. But one thing is certain: banana bread is simply delicious and is regularly baked in mine and in many other ovens.
Classic banana bread consists of a few ingredients: First and foremost, naturally beautifully ripe bananas. Bananas that are already really brown and are actually no longer eaten are best for a really tasty bread. They are especially ripened and therefore much sweeter than fresh bananas. You also need flour, butter, eggs, cane sugar, ground almonds and other baking ingredients such as baking soda, baking powder, vanilla sugar and flavor drops. For that special kick, I stirred small dark chocolate drops into the batter. As always, you will find the exact recipe at the end of this article.
I’ll show you how to prepare a vegan variant in the zebra look here .
Nutritional information per slice of Banana Bread (approx. 3cm)
Calories: 200 – Protein: 5g – Fat: 8g – Carbs: 27g
- 4 bananas
- 200g spelt flour
- 75g soft butter
- 2 eggs
- 80g brown sugar
- 2 tbsp. ground almonds
- 1 tbsp. chocolate drops
- 1 tbsp. apple cider vinegar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 pck. vanilla sugar
- Flavour Drops Vanilla
- Step 1 Mash 3 bananas in a large bowl with a fork. Then add eggs, sugar, butter and vanilla sugar and mix. Then stir in the flour, almonds, vinegar, baking soda, baking powder, cinnamon and flavor drops
- Step 2 Generously grease a loaf pan with butter. Then pour the batter into it. Cut the last banana in half and place it on top of the dough.
- Step 3 Bake the banana bread at 180 degrees O/U for about 50 minutes. Test with a chopstick if the dough is done. If necessary, cover with aluminum foil so that the surface does not get too dark.