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Banana bread or banana cake, however you like to call it, always tastes great. Whether you add nuts, chocolate or both, banana bread is simply delicious. For this particular banana bread recipe, I've decided on a combination of nuts and chocolate. I have sweetened my banana bread with dates instead of sugar or syrup, so it's not only a moreish dessert but also a sweet energy boost for between meals.
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
To decorate and bake
One loaf tin (approx. 20 cm), greased or lined with baking paper.
How it's done
Soften the dates in water for approx. 30 mins. Drain the dates well, puree in a blender along with the oat milk and vinegar.
Mix the flour, baking powder, salt, cocoa and vanilla in a large bowl. Stir in the runny ingredients. Mix in the chocolate and almonds. Transfer the cake mixture to the prepared tin.
To decorate and bake
Place the banana halves on top of the cake mixture, sprinkle with the almonds.
Bake for approx. 90 mins. in the centre of an oven preheated to 180°C.
|Tip:||If the dates you are using are very soft, you won't need to soak them first.|
|Tip:||If the banana bread turns very dark in the oven, cover it with foil towards the end.|
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