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Banana bread – the perfect symbiosis of fruit and cake

When bananas have been left in the fruit bowl for a long time, the overripe, brown fruit can be made into a delicious speciality that originally came from the USA. Banana bread is sweet and moist, giving off a wonderful aroma. This has to be one of the tastiest ways to use up leftovers because it also uses other ingredients from the store cupboard.

How to make this source of energy

Banana bread tastes great for breakfast, as a snack when you are on the go, as a dessert or with your afternoon coffee. It is also suitable as a quick source of energy before sport since the bananas contain a lot of fructose and keep you feeling full for a long time thanks to their fibre content. For a simple and healthy variation, mix wholemeal spelt flour with fine oat flakes, ground vanilla and a pinch of cinnamon. Puree the ripe bananas with apples and add to the flour along with some pre-soaked chia seeds and chopped dates, for example. Mix all the ingredients together and transfer to a greased loaf tin. Finish off by halving another banana, laying it on top of the mixture – then put it in the oven. Since the ripe bananas and dried fruit are very sweet you don’t need to add any more sugar.

Varying the basic recipe

There are countless variations of banana bread. If you like experimenting, you can add various ingredients to the basic recipe. Suitable examples are whole or chopped nuts, coconut flakes, flax seeds, various dried fruits such as apricots or cranberries but also fresh fruit such as pears or berries. If you fancy a chocolate banana loaf, add a bit of raw cocoa or fermented and dried pieces of raw cocoa beans, so-called cocoa nibs, to the dough. It is richer in protein if you swap some of the flour for sweet lupin flour. For gluten-free banana bread, replace the spelt flour with coconut or rice flour and ground almonds.

The loaf will stay moist for several days

Banana bread is quick to make and even tastes lovely and moist two or three days later. This cake-like loaf doesn’t really need anything spread on it. But if you have a sweet tooth, you can spread a bit of honey, almond or peanut butter on your slice. Cream cheese or crème fraîche, beaten together with a drop of milk and a squeeze of lemon juice, gives the banana bread a fresh touch. Incidentally, the bread also freezes well, pre-sliced and packed in portions. Then it can quickly be retrieved from the freezer when guests turn up unexpectedly on your doorstep. The slices can simply be heated up in the toaster.

 

Source: Heike Kreutz, www.bzfe.de