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Bananenbrot Rezept mit Dinkelmehl und wenig Zucker

Best-Loved Banana Bread

Apple sauce, unrefined raw cane sugar and yogurt, instead of fat, provide the moisture in this delicious banana bread recipe. Banana bread is easy to make, fast and solves the problem of what to do with bananas when they turn brown and mushy – and sweeter! Such a treat!

Course Baking
Category American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 Slices
Calories 189 kcal
Autor Elle

Ingredients

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup Greek yogurt (full-fat) or creamy Skyr (100 g)
  • 1 tablespoon maple syrup
  • 1/2 cup apple sauce, unsweetened (100 g)
  • 4 ripe bananas, mashed with a fork (400 g)

Dry Ingredients:

  • 2 1/4 cups all-purpose flour or a mix of white spelt and whole wheat (300 g)
  • 2 tablespoons Mascobado raw cane sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup fine-cut oats (100 g)
  • A pinch of sea salt
  • A pinch of cinnamon (Ceylon)

Add-Ins (choose one or both):

  • 1/2 cup sultanas (80 g)
  • 1/2 cup chopped walnuts (50 g)

To Garnish (optional):

  • Sesame seeds
  • Sliced banana

Method

  1. Preheat the oven to 350°F / 180°C (160°C fan-assisted). Lightly grease a loaf pan (25 x 11 cm) and line the base and 2 opposite sides with parchment paper, allowing it to overhang.

  2. In a large bowl mix together the wet ingredients (eggs, Greek yogurt or Skyr, maple syrup, and apple sauce, mashed bananas) until well combined.

  3. In a separate mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, oats, salt, and cinnamon).

  4. Add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Do not over mix!

  5. If using, fold in the sultanas and/or chopped walnuts gently into the batter.
  6. Transfer the batter to the prepared loaf pan, levelling the top with a spatula. Optional garnishes: split a banana down the middle vertically then add on top of the batter, side by side. If desired, add a sprinkle of sesame seeds.
  7. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  9. Once bread is cool, cut into slices. Enjoy!

Notes

In the world of baking, finding the perfect flour combination can elevate your bread to the next level. A delightful mixture of white spelt flour and whole spelt flour brings together the best of both worlds. By using ratios of 2:1 or 3:1—with spelt flour or wheat flour as the foundation—you can enjoy a bread that retains a wonderfully light texture while incorporating the rich flavors and additional nutrients of whole grains. 

Optimal Ratios for Perfect Bread:

  • 2:1 Ratio: Combine 200 g of white spelt flour with 100 g of whole spelt flour. This balanced blend ensures a wonderful harmony between texture and nutritional value.
  • 3:1 Ratio: Mix 225 g of white spelt flour with 75 g of whole spelt flour. This keeps your bread closer to the texture of traditional spelt flour bread but adds a healthy twist with the inclusion of whole grains.

Feel free to switch things up by substituting spelt flour with regular wheat flour or a combination of whole wheat and wheat flour. 

Pro Tip: The flavors in this bread deepen beautifully—making it even more delicious the day after baking. So, plan ahead and enjoy the enhanced taste and texture of your loaf the next day. Happy baking!

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.