Nutty banana bread

Total: 1 hr | Active: 20 min.
Nutritional value / piece: 321 kcal
, Fat: 15 g
, Carbohydrate: 39 g
, Protein: 7 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

80 g butter, soft
120 g ground cane sugar
1 pinch salt
2 eggs
2 bananas, mashed with a fork
1 dl coconut milk
250 g half-white flour
1 tsp baking powder
120 g Karma Sweet & Salty
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One loaf tin (approx. 22 cm), greased

How it's done

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Using the whisk on a hand mixer, beat the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to beat for approx. 3 mins. until the mixture becomes lighter in colour. Stir in the bananas and coconut milk. Combine the flour, baking powder and half of the fruit & nut mix, add to the dough mixture. Transfer the dough to the prepared tin, sprinkle with the remaining fruit & nut mix, press down gently.

Bake for approx. 40 mins. in the bottom half of an oven preheated to 200°C. Cover with foil for the last 10 mins. if necessary. Remove the bread from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 3 days.

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