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Vegusto B2B
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4.80 Fr. | ||
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| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
193: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 1 tin loaf
500 ml water
100 g dried kaki fruit [Order No: 191] or
80 g dried pineapple [Order No: 180]
400 g ripe bananas (4 fruits)
80 g mild oil (e.g., canola or sunflower oil)
80 g xylitol [Order No: 303] or sugar
250 g white flour
10 g baking powder
1/3 tsp ground cinnamon
1/3 tsp ground bourbon vanilla
Treat yourself with Vegusto: Recipe No. 193
A simple recipe for using up ripe bananas. Together with dried fruit, you will have a delicious banana bread in no time, which is also a great source of energy!
Ingredients for 1 tin loaf
500 ml water
100 g dried kaki fruit [Order No: 191] or
80 g dried pineapple [Order No: 180]
400 g ripe bananas (4 fruits)
80 g mild oil (e.g., canola or sunflower oil)
80 g xylitol [Order No: 303] or sugar
250 g white flour
10 g baking powder
1/3 tsp ground cinnamon
1/3 tsp ground bourbon vanilla
Preparation
Bring the water to the boil. In the meantime, cut the dried fruit into 5 mm pieces and place in a small bowl. Pour the hot water over the dried fruit pieces and let them steep for 15 minutes.
Crush the peeled bananas, e.g., with a potato masher. Mix the oil and xylitol with the bananas.
Now add the flour, baking powder, cinnamon and vanilla and stir everything thoroughly.
Take the dried fruit out of the water by hand and squeeze it out. Collect the water it was soaking in and enjoy as a delicious drink.
Mix the dried fruits into the banana batter.
Grease a loaf tin and pour the dough into it.
Bake the banana bread on the second bottom shelf of a preheated fan oven at 170°C for 50 minutes.
After 40 minutes, cover the cake with aluminium foil, otherwise it can turn a little dark.
