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,
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