Healthy banana bread

Ingredients for 1 servings:

• 80 g oat flakes
• 50 g ground almonds
• 50 g flour of your choice
• 100 g low-fat curd cheese
• 2 m.-sized eggs
• 3 medium-sized banana(s), ripe (approx. 300 g peeled)
• 1 tsp baking powder
• 1 tsp vanilla sugar
• n. B. Sweets of your choice (e.g. cinnamon, chocolate, desiccated coconut, nuts, fruits, etc.)

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

easy to make, high in protein and ideal as a snack or small breakfast

First, process the oats into oat flour (e.g., in a blender, with a hand blender, etc.) and place them in a bowl. Add the ground almonds, sugar, baking powder, and the remaining flour (I always use wholemeal spelt flour, for example). In another bowl, mash the three bananas with a fork. You may want to reserve two banana slices for later garnish (I added 250g of bananas to the batter and then placed two slices, or 50g, of bananas, on top of the batter in the pan). Tip: If the bananas aren’t ripe enough, simply place them in the preheated oven for a few minutes until they turn brown. Add the eggs to the bananas and mix everything together. Then add the flour mixture and the low-fat quark. Mix everything well. Now add the sweets of your choice (in my case, 20g of Lindt Excellence chocolate with 70% cocoa content) and fold in. Spread the finished dough evenly into a small loaf pan lined with baking paper. Then decorate the bread as desired. Bake in a preheated oven at 180°C (convection oven) for approximately 40-50 minutes. Then let it cool for half an hour. It tastes good both hot and cold, but it’s especially delicious with a little Nutella or honey. Nutritional values ​​per 100g (bread with wholemeal spelt flour and 20g Lindt chocolate): 198 kcal | 7.6g fat | 22.3g carbs | 8.3g protein. One piece (approx. 1cm thick) weighs approximately 30g, or 60 kcal | 2.3g fat | 6.7g carbs | 2.5g protein.