Cinnamon oreo banana bread with peanut butter topping

For 16 pieces
  • Fat and flour
  • 2 super ripe bananas (approx. 160 g each)
  • 2–3 TL cinnamon
  • 125 g brown sugar
  • 1 Parcel Vanilla sugar
  • 150 ml Sunflower oil
  • Salt
  • 300 g flour
  • 1 packet Baking powder
  • 150 ml soy drink
  • 100 g Chocolate biscuits with vanilla cream (e.g. . B. Oreo)
  • 75 g unsalted peanuts
  • Springform
  • 3 EL Soy drink
  • 50 g Icing sugar
  • 150 g Peanut cream (glass)
  • 1⁄2 TL Cinnamon
  • 1 (approx. 160 g) Banana
  • 50 g Chocolate cookies with vanilla cream (e.g. B. Oreo)
20 minutes
very easy
Grease the springform pan and dust with flour. Preheat the oven (electric stove: 180 ° C / convection: 160 ° C / gas: see manufacturer). Peel and chop the bananas and finely mash them in a large bowl with a fork.
Mix briefly with the cinnamon, sugar, vanilla sugar, oil and a pinch of salt with the whisk of the mixer. Mix flour and baking powder, stir alternately with soy drink into the banana-oil mix. Roughly chop the biscuits and fold them into the dough together with the nuts.
Pour the batter into the springform pan and smooth it out with a spatula or wooden spoon. Bake in the hot oven for about 30 minutes, remove and let cool on a wire rack.
For the topping, stir the soy drink, powdered sugar, peanut butter and cinnamon in a saucepan over low heat (see tip below). Allow to cool slightly. Cake with a wet knifeRemove from the edge of the springform pan and place on a plate.
Use a spatula to spread the glaze onto the surface of the cake, except for 2 tablespoons for decoration. Peel the banana, cut into slices and spread on the cake with the biscuits. Decorate with the remaining glaze.
1 piece approx:
  • 360 kcal


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