As you know, due to my diet according to the artgerecht-method, cereals have almost completely disappeared from my menu - especially with pastries, I am therefore constantly looking for alternatives that do without sugar and flour and still taste delicious. Meanwhile I already have some great recipes in the pipeline - of course a new, cereal-free version of my beloved banana bread is not missing here.
After a few experiments in my kitchen, I have created a new version of banana bread based on a recipe from artgerecht, which tastes extremely delicious. I prepared the complete recipe in a high performance mixer - it worked wonderfully!
Have fun baking!
Ingredients
- 4 ripe bananas
- 4 eggs
- 100g cranberries
- 100g chopped almonds
- 1 handful of chopped pecan nuts
- 1 vanilla pod
- 2 tsp cinnamon
- 100g ground almonds
- 2 tablespoons coconut oil
- pinch of pepper
- 1 teaspoon baking powder
- 1 tablespoon sesame
Preparation
Preheat the oven to 180° C degrees top/bottom heat. Line a box form with baking paper.
Beat the eggs until frothy (alternatively, put them in a heavy-duty blender and mix at the highest setting until they are well whisked and frothy).
Mash the bananas with a fork (or add them to the eggs in the high capacity blender). Add vanilla, pepper and cinnamon.
Stir in the baking powder, almonds, cranberries (up to 1/2 handful) and chopped nuts with a spoon and pour the dough into the tin.
Sprinkle the banana bread with sesame seeds and the rest of the cranberries (you can also cut a fifth banana in half lengthwise and place it on top) and bake on the middle shelf for about 40 minutes.
