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three ripe bananas mash with a fork. 80g margarine 150g sugar melt and stir, mix both stirring on the stove and then take down. 400g flour 2 tsp baking powder with mix and stir the bananas and a small pinch of salt to the margarine-sugar mixture. Gradually 150ml (soy) milk stir until the dough is moist enough to hold together. Enough to stir a spoonful or similar, the dough should durchmengt good, but are not a homogeneous mass. Now the dough in a greased pan and bake in preheated oven for about 40-45min bake.





banana Although I do not like to be, I am addicted to banana bread. It is sweet, banana, crispy and unlike much coarser sponge inside and slightly sticky and juicy. It remains for several days and tastes fresh warm as cold. I think it's pure uncanny delicious, but it is also for your sweet tooth with a little chocolate hazelnut cream or liquid dark chocolate (just a small piece of chocolate or chocolate coating set on medium heat in the microwave, in between constantly stirring until the lumps dissolve) combined. Beautiful is of course that it's milk and egg-free produce and therefore vegan and allergy-friendly.
And the best banana bread: The bread and cake, of course, one can devour a lot more of it!

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quesadillas with zucchini tofu filling and red salsa , 4 pieces

Two large beef tomatoes on Strunk carve a cross and heat in a large pot with lid, until the skin to tear and fall off, Drain and let cool then. The cooled Peel the tomatoes, remove the stalk and seeds and cut the rest small. A large fresh garlic clove and 1-2 chilies, depending on the desired clarity and sharpness of the chillies, chop without the seeds. The lower part of a scallion clean and chop. Chilli, garlic and onions with some of the tomato, perhaps a brief Puree half. My blender does not catch everything, but never mind. plans to cut the paste through a sieve to the rest of the tomatoes, season to taste how much you may have of the wort. Season the salsa with salt and then some honey or sugar. Meanwhile, a large
Zucchini and washed two spring onions , cut into thin slices, and poach in olive oil. 200g Gouda , more if needed, grate coarsely. a half block tofu, about 150g, mash with a fork, It is important that it is delicious and dry tofu, I like the net / Plus very much, can also fry the good. The tofu liberally with paprika, pepper, a good pinch of coriander powder and season properly soy sauce and mix.
Eight wheat tortillas for quesadillas take. The first one tortilla, sprinkle with some cheese, cheese spread, especially on the edge well. Then in the middle give some courgettes, spring onions and tofu, but not too much pile up. Then some more cheese on the job with zucchini and tofu spread, so that the whole sticks together well, and possibly salt. Now a second tortilla on top and press firmly. The quesadillas in a large frying pan without any fat from both sides of the pan. Once the cheese melts, they can be really good contact.




both cold and warm incredibly delicious and suitable to take away. wrapped in foil to keep warm for a while or they can be heated in the oven again. Salsa radicals taste, especially with a little olive oil and fresh basil on a baguette and rolls very well. The quesadillas can be added of course to all sorts of vegetables and the like, I found the combination so delicious. Once all ingredients are prepared, the preparation is very quick. I brought the quesadillas to a party and they were quite good.