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Whole wheat banana bread with blood orange and pistachio

Banana bread is a tasty and healthier snack. We have given a twist to the classic banana bread by adding blood orange. Do you also want to eat the banana bread outside the blood orange season (the winter months)? Then choose regular oranges.

12 slices
50 minutes

350 grams of fine whole wheat flour
2 tsp baking powder
¼ tsp salt
3 ripe bananas
75 grams Medjould dates, pits removed and soaked when the dates are hard
1 tbsp vanilla extract
60 grams SweetLife Xylitol (birch sugar)
2 large blood oranges, 1 of which was scrubbed
95 grams pistachios, coarsely chopped
3 eggs
100 grams SweetLife Powder Erythritol

1. Preheat the oven to 180 degrees. Grease a baking tin and line it with baking paper.
2. Sift the flour, baking powder and salt into a large bowl and mix.
3. Grind the bananas, dates, vanilla extract and Xylitol in a food processor. Add the eggs one by one, still grinding.
4. Grate the peel of the scrubbed blood orange (not the white) on a fine grater over the flour. Also add three quarters of the nuts and the contents of the food processor. Fold the spatula lightly over each other until just no more flour is visible. Spoon into the baking tin.
5. Bake the banana bread for 35-40 minutes. A skewer then comes out dry from the center. Let cool for at least 3 hours.
6. Squeeze the blood oranges into a saucepan and cook to a thick, syrupy consistency. Stir in the Erythritol Powder with a whisk. Pour the glaze over the banana bread and garnish with the rest of the pistachios.

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