Banana Bread with Apple Purée and Hazelnuts

Banana bread with ripe bananas, unsweetened organic apple purée and ground hazelnuts. No granulated sugar, oil or butter in the batter.

09.09.2020

Banana Bread with Apple Purée and Hazelnuts

After making banana bread with chocolate pieces, I wanted a simpler version. This one uses ripe bananas, unsweetened organic apple purée and ground hazelnuts, with no granulated sugar, oil or butter in the batter.

Ripe bananas bring sweetness

Very ripe bananas with brown spots mash easily. Weigh out 240 g peeled fruit. The bananas and apple purée provide the sweetness.

Use unsweetened organic apple purée

Choose apple purée with no added sugar, preferably organic. Bananas and apples naturally contain sugar, so the loaf is not sugar-free. Eggs and hazelnuts also contain fat; the recipe is made without oil or butter, rather than being fat-free.

Mix briefly and test the centre

Mix only briefly after adding flour. Line the 30 cm loaf tin with baking paper so it needs no oil or butter for greasing. Test the centre with a wooden skewer towards the end of baking.

Kitchen tip

Mix only briefly after adding flour. Let the loaf cool before slicing so it holds together better.

Easy recipe

Banana Bread with Apple Purée and Hazelnuts

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Banana bread with ripe bananas, unsweetened organic apple purée and ground hazelnuts. No granulated sugar, oil or butter in the batter.

Prep time: 10 min
Cook time: 50 min
Yield: 12 slices

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Ingredients

240 gpeeled banana, about 2 ripe bananas
2eggs
150 gorganic apple purée, unsweetened
1 teaspoonBaking powder
280 gwheat flour
40 gground hazelnuts

Instructions

Preheat the oven to 160°C conventional heat. Line a 30 cm loaf tin with baking paper.
Peel the bananas, weigh out 240 g flesh and mash with a fork. Mix with the eggs and unsweetened organic apple purée.
Mix the flour and baking powder, then stir briefly into the banana mixture until no dry flour remains. Fold in the ground hazelnuts.
Spoon into the tin, level the top and bake for about 50 minutes. Test the centre with a wooden skewer; bake longer if wet batter remains. Cover loosely if the top darkens too much.
Cool briefly in the tin, then lift out and let cool on a rack. Cut into about twelve slices.