Banana Bread with Nuts
Banana bread with nuts - Sweet and yet healthy: the bread shines with pure fruit sweetness!
Healthy, because
Even smarter
Nutritional values
The pecans contained provide us with abundant omega-3 fatty acids and protect the heart and blood vessels.
The delicious bread provides even more fiber if you bake it only with whole wheat flour. Then you may need a little more water for the dough.
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 206 mg | (5 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 8 tsps dry Yeast
- 18 ozs Whole wheat flour
- 4 ozs Spelt flour (Type 630)
- ½ tsp salt
- 5 ozs ripe Banana
- 3 ozs Pecan
- 2 Tbsps vegetable oil
Preparation steps
Mix the yeast with 5 Tablespoons of lukewarm water. Mix both types of flour with the salt, place in a bowl, make a well in the center, add the yeast, dust with a little flour and let rise for 15 minutes.
Meanwhile, peel banana and mash with a fork. Coarsely chop the nuts. Gradually stir banana, nuts, oil and 4-6 ounces of lukewarm water into the flour and knead into a smooth dough. Shape the dough into a ball and cover with a cloth and leave in a warm place for 1 hour until the dough has doubled in volume.
Then knead the dough well on a lightly floured work surface, place in a greased loaf pan and let rest again, covered, for 15 minutes.
Bake the bread in the preheated oven at 180 °C / 350 ˚F on the bottom or middle shelf for approx. 1 hour. Turn the bread out of the pan and let it cool on a cooling rack.
