Banana Bread with Walnuts (Dairy Free)
The potassium from bananas and walnuts regulates the body's water balance and activates protein and carbohydrate metabolism. Walnuts, as a domestic superfood, can lower the cholesterol level when consumed regularly due to their good fats and, because of the fibre they contain, promote the growth of healthy intestinal bacteria. Due to their many antioxidants, they have an anti-inflammatory effect and protect our body against aging processes.
In the refrigerator, the banana bread stays fresh for about a week. But you can also freeze it well, preferably in small portions. You can reduce the sugar to your liking, as the bread has a natural sweetness due to the fruits. The banana bread is suitable as a delicious breakfast spread with a little butter or as an afternoon snack. The sweet bread is also a good source of energy for children.
(Percentage of daily recommendation)
|Calorie||3,569 kcal||(170 %)|
|Protein||53 g||(54 %)|
|Fat||219 g||(189 %)|
|Carbohydrates||347 g||(231 %)|
|Sugar added||112 g||(448 %)|
|Roughage||20.6 g||(69 %)|
|Vitamin A||1 mg||(125 %)|
|Vitamin D||5.1 μg||(26 %)|
|Vitamin E||38.3 mg||(319 %)|
|Vitamin K||69.4 μg||(116 %)|
|Vitamin B₁||0.9 mg||(90 %)|
|Vitamin B₂||0.7 mg||(64 %)|
|Niacin||17.6 mg||(147 %)|
|Vitamin B₆||2.6 mg||(186 %)|
|Folate||227 μg||(76 %)|
|Pantothenic acid||2.4 mg||(40 %)|
|Biotin||89.7 μg||(199 %)|
|Vitamin B₁₂||1 μg||(33 %)|
|Vitamin C||50 mg||(53 %)|
|Potassium||2,679 mg||(67 %)|
|Calcium||210 mg||(21 %)|
|Magnesium||379 mg||(126 %)|
|Iron||7.9 mg||(53 %)|
|Iodine||34 μg||(17 %)|
|Zinc||6.4 mg||(80 %)|
|Saturated fatty acids||53.8 g|
|Uric acid||334 mg|
|Complete sugar||200 g|
Whisk together the flour, baking powder and salt in a mixing bowl. Grate some nutmeg into bowl.
Finely chop the walnuts in a mini processor or with a large knife and add to the flour mixture.
Peel banana, cut into small pieces and place in another bowl. Mash finely with an immersion blender or with a fork.
Halve vanilla bean lengthwise, scrape out the seeds and add to the banana mixture.
Beat together10 tablespoons margarine and the sugar in a mixing bowl with the whisk of a hand mixer until frothy, then beat in the egg. Add banana mixture and flour mixture to the egg mixture in alternating batches, little by little, beating to combine.
Brush a small loaf pan (about 8 x 22 cm) (approximately 3 x 8 inches) with the remaining margarine. Pour in the batter and smooth the surface with a rubber spatula.
Bake on middle rack of preheated oven at 350°F/convection 300°F until a wooden skewer inserted in the middle of the loaf comes out clean, about 50-60 minutes.
Remove from the oven, let cool for 5 minutes in the pan, then turn out of the pan and cool completely before slicing.