Ingredients
| 3 bananas (ca. 240 g) 3 eggs 2 TBSP agave syrup or 2-3 TBSP honey 1 package vanilla sugar 150 g Nominal wholegrain spelt flour 6 g baking powder 1/2 TSP cinnamon 60 g oil (6 TBSP) 40 g walnuts 40 g cashew nuts 2 TSP lemon juice lemon peel a large pinch of salt |
How to prepare
Peel the bananas and mash them finely using a fork. It is best to choose properly ripe bananas, because they will add to the bread’s flavour. Place the bananas in a bowl adding the whole eggs, oil, agave syrup or liquid honey and vanilla sugar. Stir these ingredients thoroughly until a thick foam is achieved. Use another bowl to mix the flour, baking powder, cinnamon and the large pinch of salt. Gradually pour it into the banana substance. Add the lemon juice and grate in some lemon peel with no prior chemical treatment. Use a knife to chop the nuts coarsely and add them into the dough last.
Pour the dough into a greased bishop’s bread form. Bake it slowly at first (place it in a preheated oven at 160 °C) for about 20 minutes. Then increase the temperature to 180 °C and continue baking for about 35 minutes. After about 30 minutes of baking, start watching the bread and protect its surface with aluminium foil in due time. Only slice the bread when properly cooled off. The bread will be moist and supple.
