Banana bread with pecan nuts

Name: Banana bread with pecan nuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 7-10 Tbsp Grease; 2-3 TABLESPOONS + 100 g sugar; 150 g Pecan or walnut kernels; 2 Eggs (Gr. M); 1 package Vanillin sugar 5 tablespoons sunflower oil; 250 g Flour; 1/2 package Baking Powder; 7-10 Tbsp Salt; 2 knife tip Cinnamon; 150 ml Buttermilk; 2 (approx. 350 g) ripe bananas; 7-10 Tbsp Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

7-10 Tbsp Grease
2-3 TABLESPOONS + 100 g sugar
150 g Pecan or walnut kernels
2 Eggs (Gr. M)
1 package Vanillin sugar 5 tablespoons sunflower oil
250 g Flour
1/2 package Baking Powder
7-10 Tbsp Salt
2 knife tip Cinnamon
150 ml Buttermilk
2 (approx. 350 g) ripe bananas
7-10 Tbsp Icing sugar

Directions

1
Grease a box mould (approx. 25 cm long; approx. 1 1/2 l capacity) and sprinkle with 2-3 tbsp. sugar. Coarsely chop 100 g nuts. Mix eggs, 100 g sugar, vanilla sugar and oil with the whisk of the hand mixer.
2
Mix flour, baking powder, 1 pinch of salt and cinnamon. Alternately stir into the egg-sugar mixture with the buttermilk. Peel and slice the bananas. Fold in with chopped nuts.
3
Fill the dough into the mould. Lightly press in the rest of the nuts. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes.
4
Leave in the mould for about 15 minutes. Then turn over and let it cool down completely. Dust with icing sugar.