Banana bread with organic sheep milk yoghurt
Ingredients
| Ingredients for 1 bread | |
|---|---|
| 3 | ripe bananas |
| 125 g | organic sheep milk yoghurt |
| 4 | eggs |
| 50 g | coconut fat or butter |
| 50 ml | maple syrup or honey |
| 50 g | coconut blossom sugar or cane sugar |
| 170 g | oat flour (available in drugstore or organic market) |
| 110 g | ground almonds |
| 2 tsp. | baking powder |
| 1 pinch | salt |
| For the topping | |
|---|---|
| 1 | banana |
| 1 tbsp | pumpkin seeds |
| some | maple syrup for topping |
| For the yoghurt cream | |
|---|---|
| 125 g | organic sheep´s milk yoghurt |
| 2 tbsp | honey |
| Bourbon Vanilla | |
Preparation
Preheat the oven to 200°C top and bottom heat. Lay out a loaf pan with baking paper.
Peel and quarter the bananas and mash them with a fork. Alternatively, puree with a blender or food processor. Place in a mixing bowl together with the sheep's milk yogurt, eggs, coconut fat and maple syrup and beat until fluffy.
Fold in the oat flour, baking powder and a pinch of salt and mix until smooth.
Then pour the dough evenly into the prepared pan.
For the topping, peel the banana and cut in half lengthwise. Place round side down on top of the cake dough, press down lightly and garnish with pumpkin seeds. Put the cake in the hot oven (center) and bake at the same temperature for 35-40 minutes.
Remove the baked banana bread from the oven, take it out of the pan and let it cool down.
For the yogurt cream, put all the ingredients in a bowl and mix. Garnish with a little honey and bourbon vanilla.
