Name: Banana bread with cheesecake filling
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Ingredients: 10 g Walnuts; 0 pinches Celtic sea salt; 5 g Coconut oil; 10 g Almond flour; 1⁄4 Tbsp Apple cider vinegar; 1⁄2 piece Banana (ripe); 0 tsp Baking powder; 0 tsp Bakin Soda; 1⁄4 tsp Mixed spice; 2 1⁄2 tsp Sparkling water; 15 g Medjool dates (pitted); 25 g Oat flour (gluten free); 1⁄4 Tbsp Lemon juice; 15 g Blueberries; 1⁄4 Tbsp Maple syrup; 15 g low-fat quark

Cow's milk

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Lactose

Citrus

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For the filling:

Banana bread with cheesecake filling

Bread

 Preheat the oven to 180 degrees Celsius. 

 Line your cake tin with baking paper or grease the tin well. 

 Place the oat flour and spelled flour with the gingerbread spices and sea salt in a mixing bowl. 

 Use a blender or food processor to mix the bananas, medium dads and coconut oil into a creamy mixture. Add the sparkling water and fold through the mixture. Mix the banana mixture into the dry ingredients. 

 Now take a small bowl and mix baking soda with the apple cider vinegar. Add this to the batter and mix well. 

 Now mix the cottage cheese with the maple syrup. 

 Divide half of the batter over the cake tin and sprinkle about half of the blueberries on top. Brush with half of the cottage cheese mixture. Divide the remaining batter over this and finish with the blueberries and walnuts. If you go for a &#39;luxury car&#39; as &#39;Oh my pie&#39; calls it beautiful, finish with coconut chips and almond shavings. 

 Put the cake in the oven for 40-45 minutes. 

 Let the cake cool down outside the fridge and then put it in the fridge for at least 2 hours, this is necessary to allow the cheesecake filling to set well. 

Banana bread with cheesecake filling

Banana bread with cheesecake filling

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