Chocolate Banana Bread
Chocolate Banana Bread - The peanut glaze gives the pastry that certain something
Healthy, because
Even smarter
Nutritional values
Whole cane sugar is an unrefined alternative to conventional household sugar: the sugar cane juice is filtered and boiled down to syrup and then ground after cooling - so it remains completely natural and sweetens with a light caramel note.
If you don't like peanuts, you can also use another nut puree for the glaze of the chocolate banana bread, for example almond puree or hazelnut puree.
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 7 ¼ ozs butter (+ 1 tsp butter for the pan)
- 2 ¾ ozs Dark couverture chocolate
- 3 ½ ozs whole cane sugar
- 4 eggs
- 1 pinch salt
- 18 ozs Whole Grain Spelt Flour
- 1 tsp Baking powder
- 2 Tbsps Highly deoiled cocoa powder
- 3 ozs ground hazelnut kernels
- 2 Tbsps Sesame seeds
- 3 ripe Banana
- 2 Tbsps lemon juice
- 2 ¼ ozs Sour cream
- 2 ozs natural peanut butter (4 TBSP.)
Kitchen utensils
Preparation steps
Brush loaf pan with butter and line with baking paper. Chop couverture into pieces and melt over a hot water bath.
Cream remaining butter with sugar.
Separate eggs, beat egg whites with 1 pinch of salt until stiff. Gradually beat the egg yolks into the butter-sugar mixture and continue to stir until the mixture is foamy.
Mix flour with baking powder, cocoa powder, nuts and sesame seeds and stir into the butter mixture.
Peel 2 bananas, mash finely with lemon juice and fold into the batter with sour cream. Mix in half of the liquid chocolate coating and finally fold in beaten egg whites.
Pour the dough into the mold and smooth it. Peel remaining banana, cut in half lengthwise and place on top of dough.
Bake the chocolate banana bread in a preheated oven at 180 °C / 350 °F for 30 minutes. Mix the remaining chocolate coating with peanut butter, coat the sweet bread with it, and bake for 15-20 additional minutes.
Remove bread from oven and allow to cool briefly in the pan. Then turn out of the mold onto a cooling rack and let cool completely.
