Kiwi and banana bread

Kiwi and banana bread

Total: 1 hr 20 min. | Active: 20 min.
Nutritional value / piece: 225 kcal
, Fat: 12 g
, Carbohydrate: 24 g
, Protein: 4 g


16 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

Banana mixture

125 g butter, soft
150 g coarse cane sugar
¼ tsp salt
2 eggs
2 ripe bananas, mashed
2 kiwis (ripe), mashed
1 ½ dl buttermilk

Cake batter

200 g white flour
100 g walnut kernels, coarsely chopped
1 tsp baking powder
1 tsp sodium bicarbonate
3 kiwis, cut into pieces
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1 loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Banana mixture

Place the butter in a bowl, beat in the sugar and salt. Add the eggs, beat together using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix in the banana, kiwi and buttermilk.

Cake batter

Mix the flour, walnuts, baking powder and sodium bicarbonate, mix into the banana mixture along with the kiwi. Transfer the cake batter to the prepared tin.

To bake

Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the banana bread from the tin and leave to cool on a rack.

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

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