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Banana Bread

Execution Time 15 min

Cooking Time 40 min

Difficulty Easy

Banana Bread is one of the must-haves of the Anglo-Saxon breakfast: it originated in America in the 1930s to recycle over-ripe bananas. It is a quick, balanced and simply delicious recipe. Try our version!

Nutritional Values

AVERAGE NUTRITIONAL VALUES per 100g

Energy	kJ	Kcal
Energy	967	231
Fats	7,1	g
of which saturated fatty acids	2,5	g
Carbohydrates	29	g
of which sugar	8,3	g
Protein	15	g
Fibres	4,4	g
Salt	0,5	g

Ingredients

Ripe banana pulp 330g
Partially skimmed milk 200g
BPR Apricot Jams Nutrition 50g
Peanut Butter & Hazelnut Smooth BPR Nutrition 12g
Multigrain Cooking Mix flavour Original Buttermilk BPR Nutrition 215g
BPR Nutrition Choco% dark bar 50g

Preparation

1 Mash the ripe bananas well with a fork or a blender.

2 Add the apricot jam, milk, peanut butter & hazelnuts and mix.

3Add also the Multigrain Cooking Mix and the chopped dark chocolate, mixing everything together.

4 Pour into a lightly greased 18x9cm doughnut mould.

5Bake at 170 degrees in a static oven for 40 minutes (or 160 degrees in a ventilated oven).

Prepared with

Peanut Butter and Hazelnut

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Apricot jam with stevia 200g

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Multigrain Cooking Mix Original Buttermilk

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