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🍽️ Juicy Blackberry Banana Bread

285 kcal · 30 min · 4 servings

Ingredients

• 250 g Spelt flour Type 630
• 100 g ground walnut kernels
• 100 g raw cane sugar
• 2 tsp baking powder
• 0.5 tsp cinnamon
• 1 tsp organic lemon zest
• 3 bananas
• 60 ml milk (3.5% fat)
• 2 eggs
• 80 ml rapeseed oil
• 150 g blackberries
• 60 g walnut kernels (4 tbsp)

Instructions

1. 1. Grease a baking pan with some fat and line it with baking paper.
2. 2. Put flour, ground walnuts, sugar, baking powder, cinnamon, and lemon zest into a large bowl.
3. 3. Mix all the dry ingredients in the bowl well together.
4. 4. Peel the bananas.
5. 5. Take one banana and cut it in half lengthwise.
6. 6. Puree the remaining bananas together with a little milk into a smooth mash.
7. 7. Stir the eggs and the oil into the banana puree mixture.
8. 8. Add the wet banana mixture to the dry flour mixture.
9. 9. Stir everything until a smooth batter forms.
10. 10. Sort through the blackberries and discard any spoiled berries.
11. 11. Wash the blackberries under running water.
12. 12. Gently pat the blackberries dry with a kitchen towel.
13. 13. Chop the walnuts coarsely.
14. 14. Gently fold the chopped walnuts into the batter.
15. 15. Pour the batter into the prepared baking pan.
16. 16. Place the two banana halves on top of the batter with the cut side facing up.
17. 17. Preheat the oven to 180 °C (convection 160 °C; gas mark 2–3).
18. 18. Bake the bread in the preheated oven for 50 minutes.
19. 19. After the baking time, poke a wooden skewer into the center of the bread.
20. 20. The bread is done when the skewer comes out dry and clean.
21. 21. Remove the bread from the oven.
22. 22. Let the bread cool for a short while in the pan.
23. 23. Carefully turn the bread out of the pan.
24. 24. Place the bread on a wire rack.
25. 25. Let the bread cool completely.
26. 26. Cut the bread into 14 equal slices.
27. 27. Serve the bread.

Nutrition per serving

• kcal: 285
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 30 g