Servings:
6
Prep time:
20
Cooking time:
45
INGREDIENTS
- - 250 g Spelled Flour
- - 50 g cornstarch
- - 300 g ripe banana pulp
- - 100 g Toasted Hazelnuts
- - 100 g acacia honey
- - 1 baking powder bag
- - 120 g hazelnut milk
- - 60 g Corn Oil
INSTRUCTIONS
- Mix the flour with the cornstarch and the baking powder in a bowl.
- Coarsely chop 80 g of hazelnuts with a knife
- Crush the bananas very much by helping with a fork and then add the honey, the vegetable milk and the oil, stirring until a homogeneous mixture is obtained.
- Incorporate the mixture into the bowl with the flour and the starch, then add the chopped hazelnuts. Mix carefully with a wooden spoon.
- Transfer the dough into a 24 cm long plumcake mold coated with baking paper and decorate it with the remaining hazelnuts (whole or in coarse pieces). Bake at 180 ° C for 40-45 minutes or until browned (it will be ready when, after inserting a knife blade in the center of the cake, the former will come out clean).
- Let the banana bread cool down for a few minutes before removing it from the mold and then decorate the surface with the spoon of honey poured in flush or brushed.
