Blueberry-mango-date bread

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
  • loaf pan
  • large bowl
  • hand mixer with beaters
  • rubber spatula
  • cutting board
  • knife

Nutrition per serving

Cal
187
Protein
9g
Fat
2g
Carb
31g

Step 1/2

  • 30 mango
  • 8 dates
  • 150 rolled oats
  • 1 egg
  • 1 egg white
  • 30 vanilla protein powder
  • 1 tbsp baking powder
  • 100 quark
  •  bananas
  • 200 ml water
  • 30 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!