What do you do if you have some overripe bananas hanging around… indeed… you make a banana bread. This time I wanted a little bit of a different type of bread, more a kind of a cake, soaked with lemon & honey syrup. How does that sound to you? To me I almost hear Christmas bells ringing 😉
And yes, the result is almost to good to be true! Its make without any dairy and no refined products. So a great choice of pure ingredients. It is so good that you can serve it to your guests with tea. They will never think it is actually banana bread you are serving!
Ingredients
- 225 gr banana 2 ripe medium sized ones
- 4 tbsp sunflower oil
- 1 egg
- 4 tbsp honey
- 1 tbsp lemon zest
- 175 gr whole wheat flour
- 80 gr almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
syrup
- 5 tbsp lemon juice
- 5 tbsp honey
Instructions
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preheat the oven to 180 degrees Celcius, fan-mode
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process the bananas and sunflower oil in your food processor or blender
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mix the whole wheat flour, almond flour, baking powder, baking soda and salt
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beat the egg with the lemon zest and honey
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add the banana mixture to the egg mixture and combine well
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add the flour mixture and mix until you have a nice dough
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grease or line a rectangular loaf pan with baking parchment paper. Add the dough and bake the banana bread in the oven for 35 minutes to 45 minutes.
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take the bread out of the oven and let it cool down for several minutes. Leave it in the pan
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in the meantime heat the lemon juice and honey on a low heat until well combined. Poke some holes in the banana bread with a skewer and poor over the syrup. Let the bread cool down completely before you take it out of the pan
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