Apple-caramel-banana-bread

Name: Apple-caramel-banana-bread
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Ingredients: 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

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

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
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
Mix flour, salt, cinnamon and baking powder. Quickly stir into the egg mixture. Stir in buttermilk.
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
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
Spread the finished caramel on the fallen cake. Decorate with banana slices if desired.