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Banana bread should be a staple food in any kitchen – it's simple, contains basic ingredients and is quick to make. What's more, it's a great opportunity to use up bananas that are past their best. In this recipe, I've used a mix of spelt and plain flour (but you can just use plain flour if you don't have any spelt flour to hand) and the cocoa powder gives the banana bread a subtle chocolate flavour.
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
One loaf tin (approx. 20 cm), greased or lined with baking paper.
How it's done
In a bowl, mix the sugar with all the other ingredients up to and including the baking soda.
Finely mash the bananas with a fork, mix with the oil, almond milk and lemon juice, add to the dry ingredients, mix in.
Mix the nuts and chocolate into the banana bread mixture, transfer to the prepared tin, place the banana halves on top.
Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
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