Banana Bread with Hazelnuts
Banana bread with Hazelnuts - Quick Loaf with addictive character - ideal for breakfast or coffee table!
Healthy, because
Even smarter
Nutritional values
High-quality protein, healthy unsaturated fats and vitamin E from hazelnuts help the body cope with harmful substances. As a filling and smart snack, bananas are almost unbeatable. They provide not only B vitamins and vitamin C, but also a lot of potassium and a good portion of magnesium.
The smart candy can also be wonderfully frozen - so you always have a small supply handy and chocolate bars & Co. have no chance!
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 265 mg | (7 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 3 ½ ozs hazelnut kernels
- 22 ozs mature Banana (4 ripe bananas)
- 3 ozs Canola oil
- 5 Tbsps Maple syrup
- 1 pinch Ground cinnamon
- 1 pinch Ground nutmeg
- 1 pinch salt
- 4 Tbsps Oat Milk
- 16 ozs Whole Grain Spelt Flour
- ½ tsp Baking powder
- 2 Tbsps ground almonds
Preparation steps
Coarsely chop hazelnuts and set aside. Peel bananas, cut into small pieces and chop with a fork or blender.
Beat bananas together with oil, maple syrup, cinnamon, nutmeg, salt and oat drink with a hand mixer until creamy. Sift flour with baking powder and mix into the banana mixture. Then fold in almonds and half of the nuts.
Pour the dough into a loaf pan lined with baking paper and sprinkle with the remaining hazelnuts. Bake in a preheated oven at 180 °C / 350 ˚F for about 50-60 minutes until golden brown.
