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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