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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 |
| 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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