Ingredients
Hint:
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
kochen@bettybossi.ch
Squash
Batter
Utensils
One loaf tin (20 cm), lined with baking paper
How it's done
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Squash
Place the unpeeled squash on a baking tray lined with baking paper.
To roast
Approx. 45 mins. in the centre of an oven preheated to 220 °C. Remove the squash, allow to cool slightly, reduce the oven temperature to 180 °C. Halve the squash, scoop out 150 g of the flesh, place in a bowl, mash with a fork (see tip).
Batter
Add the bananas and eggs to the squash puree, mix well using the whisk on a mixer, mix in the almond drink, oil and vinegar.
In a bowl, mix the oat flour with all the other ingredients up to and including the baking soda, mix into the squash and banana mixture. Transfer the batter to the prepared tin.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180 °C. Cover the banana bread with foil.
To finish baking
Bake for a further 15 mins. Remove from the oven, leave to cool on a rack for approx. 30 mins. Remove the banana bread from the tin, serve lukewarm or cold.
| Tip: | You can scoop out the remainder of the squash and puree it with a little stock and also coconut milk, if desired. The result is a wonderfully aromatic soup that simply requires heating up. |
|---|
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