Having been down under, I loved the Australian Style Banana Bread. I like the fluffy consistency and the slight cinnamon and salt taste. As described in my other post around baking in general, this is the first recipe I amended exclusively for KetOntrack.
- 320 g very ripe bananas (net)
- 180 g Xylite sugar i.e Xucker Premium
- 50 g Erythrit sugar
- 4 Organic eggs medium size
- 1.5 tsp Cinnamon
- 1 pinch Salt (can be a bit more, as desired)
- 140 ml unsweetened almond milk
- 90 ml Fluid Butter not hot
- 150 g Almond flour, de-oiled
- 15 g psyllium husk powder
- 1 tblsp carob gum powder
- 200 g Almonds grinded
- 50 g Hazelnuts grinded
- 1 Pack Baking Soda
- 4 tblsp Yogurt 10% fat
- 1 tblsp Lemon juice
- 1 Organic Lemon Peel
- 1 Pack Natural Vanilla
- Heat oven to 175° Celsius, prepare rectangular cake tin with butter.
- Mix the Puree Bananas with a little bit of water with a hand blender.
- Whisk the eggs with the Xylite until creamy and the volume visibly increases.
- Add Salt and Cinnamon as well as the Banana puree, stir gently.
- Add the fluid and not warm butter while stirring in a thin jet into the dough.
- Add milk, yogurt and lemon juice and shortly whisk.
- Mix the almond flour, grinded hazel and almond as well as the baking soda, vanilla and lemon peel. Add to the dough. Gently and slowly mix the dough with the flour mix until a firm homogeneous state is reached.
- Give the dough into the prepared rectangle cake tin and bake for around 60 – 70 minutes at 175° Celsius.
- The Banana bread is ready when there is no dough sticking to a wooden stick when pinching. Turn off oven, keep door a bit open and let it cool down for 30 min. Take out Banana bread and let it cool for another hour before taking it out of the rectangular cake tin.
The Banana Bread is more like a cake in the Aussie version and I think it is quite delicious. It will stay moist and good for about a week, if you put it in the fridge.Before consuming, I recommend to toast a slice.