- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All Seasons
- Energy 406.77 (Kcal)
- Carbohydrates 34.13 (g) of which sugars 7.50 (g)
- Proteins 10.00 (g)
- Fat 26.61 (g) of which saturated 5.66 (g)of which unsaturated 19.15 (g)
- Fibers 3.91 (g)
- Sodium 31.81 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci Recommend
You can store the peanut banana bread for 5-6 days well sealed in an airtight container to prevent drying out.
You can replace buckwheat flour with other gluten-free flours such as corn starch or potato starch, or with a gluten-free flour mix.
If you can’t find peanut flour, simply grind natural peanuts finely to turn them into flour.
You can also decorate the banana bread with banana slices on top.
You can add ground cinnamon or other spices to the dough.
Ensure you use gluten-free baking powder.
If you want to use butter instead of oil, you will need 4.23 oz of butter.
