Banana Bread with Blackberries

Name: Banana Bread with Blackberries
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 14
Cuisine: North America, American, low-calorie American
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 walnuts (4 tbsp)

Prep: 15min

| Servings: 14 | Cook: 50min

The banana bread with blackberries from Spoonsparrow scores high in antioxidants.

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 walnuts (4 tbsp)

Instructions

1.
Line a loaf pan with parchment paper. Mix flour with ground walnuts, sugar, baking powder, cinnamon and lemon zest. Peel bananas; slice one banana lengthwise, puree the rest with milk until smooth. Beat eggs and oil together, then stir into the dry mixture until well combined.
2.
Rinse blackberries, wash and pat dry. Chop walnuts and fold them into the batter. Pour batter into the pan, top with sliced banana halves, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50 minutes or until a toothpick comes out clean.
3.
Remove the banana bread from the oven, let it cool briefly, release from the pan, and allow to cool completely on a wire rack. Slice into 14 pieces and serve.