Banana Bread
Healthy, because
Even smarter
Nutritional values
Bananas as nerve food, contained magnesium makes it possible. The mineral allows our nerves to relax. Potassium also helps with stress, as it is important for the transmission of stimuli. Ground almonds are true all-rounders. They are full of muscle strengthening protein, bone-strengthening calcium, iron for blood formation and healthy fats.
Are you a chocolate fan? - then you coat the cake with chocolate icing. For this, melt 100 grams of dark chocolate with 15 grams of coconut fat over a water bath, let it cool down briefly and pour it over the cake. Depending on your taste, you can add some gingerbread spice or cinnamon to the glaze. The cake is perfect to use overripe bananas, these also taste sweeter. Depending on the taste and ripeness of the fruits you can reduce the rice syrup. You can also replace it with honey, agave syrup or maple syrup.
(Percentage of daily recommendation)
| Calorie | 2,669 cal. | (127 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 143 g | (123 %) | ||
| Carbohydrates | 279 g | (186 %) | ||
| Sugar added | 75 g | (300 %) | ||
| Roughage | 21.2 g | (71 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 29.6 mg | (247 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 62.3 μg | (138 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 2,386 mg | (60 %) | ||
| Calcium | 334 mg | (33 %) | ||
| Magnesium | 346 mg | (115 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 58.9 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 858 mg | |||
| Complete sugar | 139 g |
Ingredients
- Ingredients
- 75 grams room temperature butter
- 75 grams sugar
- 3 eggs
- 1 generous pinch Lemon peel
- 1 tsp Baking powder
- 70 grams ground almonds
- 180 grams Pastry flour
- 60 milliliters milk
- butter (for the pan)
- ground almonds (for the pan)
- 2 Banana
- 2 Tbsps lemon juice
Preparation steps
In the bowl of an electric mixer, beat the butter until creamy. Alternately beat in the sugar and the eggs. Add the lemon zest. Gradually stir in the ground almonds, baking powder and milk until smooth.
Preheat the oven to 180°C (approximately 350°F) convection. Butter a 10 cm x 30 cm (approximately 4 x 12-inhc) loaf pan and sprinkle with the ground almonds. Peel the bananas and mash coarsely with a fork, mix with the lemon juice. Stir the bananas into the butter mixture and scrape into the loaf pan, smooth the top. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven, cool in the pan, then unmold and serve sliced.
