After a bit of a busy week, I’m back today with a recipe for a super delicious, easy banana bread! It’s great for using up overripe bananas as well as chocolate that you don’t want to eat like that anymore. The banana bread tastes good as a quick breakfast during the week, plain or with butter and honey, toasted up, or in the afternoon with coffee. I like to bake it with ground almonds and chopped walnuts, but hazelnuts are also wonderful in it! You could certainly use coconut oil instead of butter, but I haven’t tried that myself yet. If the bread is already a few days old, you can also use it to make French toast! 😊
Interesting facts about bananas
Bananas contain important minerals such as potassium, magnesium and folic acid, are rich in fibre and are very filling. They contain antioxidants and tryptophan as well as the end product serotonin, which is also considered a happiness hormone. (1)Of course, they are also very rich in fructose, so they should not be eaten in excess. Some people get headaches or notice increased blood pressure after eating bananas, which is due to their relatively high tyramine content. Tyramine, like histamine, is a so-called biogenic amine. It is capable of triggering a pseudoallergic reaction. Other tyramine-containing foods include chocolate, nuts, tomatoes, avocado, dried fruit and long-aged cheese (2). Patients receiving therapy with so-called MAO inhibitors should be very cautious about eating these foods. This will be explained by the doctor treating them.
Recipe for a simple banana bread
Mash 2 large or 3 medium-sized bananas and mix them with 100g of softened butter, 2 eggs, 2 packets of vanilla sugar, 1 tbsp. honey, a pinch of salt and some cinnamon to a fairly homogeneous mass. Now add 100g ground almonds, 125g flour of your choice (I usually use spelt) and 2 tsp baking powder and mix everything together. Finally, add 100g of chopped dark chocolate and a handful of chopped walnuts. Bake in a greased (loaf) tin at 175 degrees C for approx. 45 minutes.