Today we baked a super delicious banana bread with PERÚ PURO cocoa powder and cocoa nibs. So soft and juicy and deliciously chocolaty.
If you’d like to try this out as well, here’s how:
– 160g spelt flour
– 1 tbsp. Cornstarch
– 50g PERÚ PURO natural cocoa powder
– 50g PERÚ PURO roasted cocoa nibs
– 1Tl. Baking powder
– 1 tsp. Baking soda
– 1/2 tsp. Mix salt
– Mash 2 very ripe bananas and mix with
– 100ml vegetable milk
– 75g vegetable oil
– 115g sugar (as needed)
– Mark of a vanilla pod
-1 tsp. Whisk apple cider vinegar until all ingredients are well combined.
Pour the batter into a greased baking dish and sprinkle with our PeruPuro cocoa nibs.
The cake is baked at 170 degrees for about 30-40 minutes.
If you like it juicier, take the banana bread out a little earlier.
Let it taste good chocolaty!
That’s a total of about 66 cocoa beans. Because chuncho pods are smaller than the highly cultivated industrial cocoa varieties and the cocoa beans, the
Each cocoa bean is surrounded by a thin skin. Before the cocoa is processed into nibs or chocolate, it is removed. Poured over hot water,
and receive information about current developments in our projects, offers and actions.
PERÚ PURO GMBH
Liebe fans der ganz dunklen Schokolade! Unsere CHUNCHO GOLD Grand Cru 85% ist komplett aufgegessen! Wir erwarten den neuen Jahrgang in der zweiten Dezemberwoche. Dismiss
