Cinnamon oreo banana bread with peanut butter topping
- Fat and flour
- 2 super ripe bananas (approx. 160 g each)
- 2–3 TL cinnamon
- 125 g brown sugar li>
- 1 Parcel Vanilla sugar
- 150 ml Sunflower oil
- 1 packet Baking powder
- 150 ml span> soy drink
- 100 g Chocolate biscuits with vanilla cream (e.g. . B. Oreo)
- 75 g span> unsalted peanuts
- 3 EL Soy drink
- 50 g span> Icing sugar
- 150 g Peanut cream (glass)
- 1⁄2 TL Cinnamon
- 1 (approx. 160 g) Banana li>
- 50 g Chocolate cookies with vanilla cream (e.g. B. Oreo)
- 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 li>