Blueberry-mango-date bread

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Difficulty

Easy 👌
10
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
30 g blueberries
30 g mango
dates
150 g rolled oats
egg
egg white
30 g vanilla protein powder
1 tbsp baking powder
100 g quark
2½ bananas
200 ml water
cinnamon
butter for greasing
chopped pistachios for garnish
Metric
Imperial

Utensils

  • immersion blender
  • food processor
  • oven
  • liquid measuring cup
  • large bowl
  • hand mixer with beaters
  • rubber spatula
  • cutting board
  • knife
  • loaf pan

Nutrition per serving

Cal
187
Protein
9 g
Fat
2 g
Carb
31 g
  • Step 1/2

    • 30 g mango
    • dates
    • 150 g rolled oats
    • egg
    • egg white
    • 30 g vanilla protein powder
    • 1 tbsp baking powder
    • 100 g quark
    • 2½ bananas
    • 200 ml water
    • 30 g blueberries
    • cinnamon
    • immersion blender
    • food processor
    • oven
    • liquid measuring cup
    • large bowl
    • hand mixer with beaters
    • rubber spatula
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Dice mango and dates. In a food processor, process rolled oats into a fine flour. Transfer to a large bowl and mix with egg, egg white, vanilla protein powder, baking powder and quark until a smooth batter forms. Season to taste with cinnamon. Transfer bananas and water into a liquid measuring cup and blend, then stir in the purée into the batter. Fold in the blueberries, mango, and dates.

  • Step 2/2

    • butter for greasing
    • pistachios for garnish
    • loaf pan

    Grease a loaf pan with some butter. Transfer the batter to the loaf pan and sprinkle with pistachios. Bake bread in the preheated oven at 180°C/350°F for approx. 60 min., then allow to cool. Remove from the loaf pan and enjoy!