Apple-caramel-banana-bread

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
5 1
COOK TIME
80 mins
TOTAL TIME
80 mins

Ingredients

Servings: 20
  • 150 g Pecan kernels
  • 200 g Bananas
  • 1 (approx. 200 g) Apples
  • 3 Eggs (size M)
  • 250 g Sugar
  • 50 ml Sunflower oil
  • 250 g Flour
  • 1 pinch Salt
  • 1/2 TEASPOON Cinnamon powder
  • 2 TEASPOONS Baking Powder
  • 50 g Buttermilk
  • 150 g Crème-fraîche
  • 7-10 Tbsp Banana slices
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Roughly chop the nuts. Peel bananas and crush them with a fork. Apple wash, peel, cut into slices from the core, dice slices finely. Beat the eggs, 100 g sugar and oil. Stir in nuts, bananas and apples.

  2. 2

    Mix flour, salt, cinnamon and baking powder. Quickly stir into the egg mixture. Stir in buttermilk.

  3. 3

    Pour into a greased and floured box mould (30 cm; 2 litres capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes.

  4. 4

    Take the cake out of the oven, let it rest in the mould for about 15 minutes and then turn it out of the mould. In the meantime caramelise 150 g sugar in a pot. Add crème fraîche and simmer until the caramel is dissolved.

  5. 5

    Spread the finished caramel on the fallen cake. Decorate with banana slices if desired.

Nutrition Facts

KCAL
210 kcal
CARBS
25 g
FATS
11 g
PROTEINS
3 g