Banana Bread
Banana Bread - Banana bread with big taste—perfect for a small cozy afternoon tea
Healthy, because
Even smarter
Nutritional values
Our nerve and muscle functions benefit from the minerals potassium and magnesium contained in bananas. Thanks to serotonin and its precursor tryptophane, the crooked fruits ensure a balanced, cheerful mind. The essential amino acid tryptohane is also found in the dough ingredients egg and oat flakes.
This way you can save sugar calories if you like: Beat the egg white until stiff with the addition of sweetener; dust a wafer-thin layer of cocoa on the banana cake - it not only goes well with the banana taste, it is also a source of tryptophane.
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 187 mg | (5 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 ozs Cultured butter
- 4 ozs sugar
- 1 pinch Vanilla sugar
- 1 Vanilla bean
- 3 eggs (medium)
- 2 ripe Banana (200 grams)
- 1 pinch salt
- 9 ozs Quark
- 5 ozs Pastry flour
- 1 pinch Baking powder
- 3 ozs Oatmeal
- 2 Tbsps powdered sugar (about 20 grams)
Kitchen utensils
Preparation steps
Combine butter, 60 grams (approximately 1/2 cup) sugar and vanilla sugar in a bowl. Beat on high with a hand mixer for 3-4 minutes until butter is fluffy.
Halve vanilla bean lengthwise, scrape out seeds with a sharp knife and add seeds to butter.
Separate eggs. Stir yolks gradually into butter mixture.
Peel bananas, put on a plate and mash finely with a fork.
Use a wooden spoon to stir bananas and quark into butter mixture.
In a high vessel, beat egg whites with salt and remaining sugar until stiff.
Sift together flour and baking powder. Fold flour mixture and oatmeal into butter mixture. Fold in beaten egg whites.
Line a 26 cm (approximately 10-inch) diameter springform pan with parchment paper and pour in batter. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the second shelf from the bottom for about 45 minutes.
To determine if bread is baked, insert a wooden skewer into the center. If skewer comes out clean, remove bread from oven; otherwise continue baking for a few minutes.
Allow banana bread to rest in the pan, then run a small knife along the edge to release. Invert onto on a cooling rack.
Remove parchment paper and turn banana bread over. Allow to cool completely. Put powdered sugar in a sieve and sprinkle evenly over banana bread. Cut into 12 pieces and serve.
