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Banana nut bread
Banana bread with pecans, dates and crème fraîche.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Grease the cake mold and cover with baking paper. Punch the banana and slice the dates into slices. Keep 10 pecans separate and chop the rest coarsely.
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Sift the flour, cinnamon, salt and baking powder over a large bowl.
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Mix the butter with a mixer to an almost smooth mixture. Add 1 for 1 eggs and then the crème fraîche. Scoop through the flour mixture.
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Spoon the banana puree, dates and chopped nuts through the batter and spread over the cake tin.
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Divide the rest of the nuts and press it a little into the batter. Bake the cake in the oven for about 45 minutes until golden brown and done.
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After 40 minutes, check for doneness by inserting the skewer. If this comes out clean, the cake is done.
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Allow to cool for 30 minutes, remove from the mold and leave to cool in a further hour on a rack. Yummy! .
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Nutrition
380Calories
Sodium6% DV150mg
Fat35% DV23g
Protein14% DV7g
Carbs12% DV35g
Fiber12% DV3g
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