Cinnamon biscuit-banana bread with peanut butter glaze

Name: Cinnamon biscuit-banana bread with peanut butter glaze
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 3 Bananas (approx. 160 g each); 2 1/2 TSP. Cinnamon; 125 g demerara sugar; 1 package Vanillin sugar; 200 ml Oil; 7-10 Tbsp Salt; 300 g Flour; 1 package Baking Powder; 135 ml Soy drink; 75 g unsalted peanut kernels; 150 g vegan cocoa cookies with cream filling; 50 g Icing sugar; 150 g Peanut cream; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

3 Bananas (approx. 160 g each)
2 1/2 TSP. Cinnamon
125 g demerara sugar
1 package Vanillin sugar
200 ml Oil
7-10 Tbsp Salt
300 g Flour
1 package Baking Powder
135 ml Soy drink
75 g unsalted peanut kernels
150 g vegan cocoa cookies with cream filling
50 g Icing sugar
150 g Peanut cream
7-10 Tbsp Fat and flour

Directions

1
Peel 2 bananas. Mash the bananas in a mixing bowl with a fork. Mix bananas, 2 teaspoons cinnamon, sugar, vanilla sugar, oil and 1 pinch of salt with the whisk of the hand mixer
2
Mix flour and baking powder, alternately stir into the bananas with 100 ml soy drink. Coarsely chop the peanuts and 100 g biscuits, stir into the dough. Fill the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes, remove from oven and let cool on a cake rack
3
Mix 35 ml soy drink, icing sugar, peanut cream and 1/2 teaspoon cinnamon in a saucepan over medium heat with a whisk until smooth. Set aside and allow to cool slightly
4
Remove the cake from the springform pan and place on a plate. Spread the icing on the cake, except for 2 tbsp. for decorating. Peel 1 banana, cut into slices. Decorate the cake with 50 g biscuits, banana slices and the remaining icing
5
waiting time approx. 1 1/2 hours