Today I bring to America for a sweet simple but tasty: il banana bread. Literally translated as banana bread “Locky all banane”, but in fact is a very soft plum cake made with mashed bananas. The key thing is that bananas are very, very mature: you know those banana full of dark spots on the skin, that give off a strong smell? Here's, precisely these bananas that maybe we had forgotten to eat, They can be recycled to prepare banana bread, a delicious cake that I like to enrich it with chopped nuts and raisins. My favorite recipe is the site “Live well, bake often”.
I always use only sugar cane, but if you want you can use in whole or in part granulated sugar. The banana bread is a loaf pan that is prepared in an instant and long lasting soft and moist, just be careful to wrap the cake in plastic wrap. Is’ great as it is for breakfast, but also accompanied by butter and jam, or you can enrich or frozen custard and offer it as a dessert at dinner to your guests. Also try the plumcake simple and delicious with chocolate chips or what to lemon and raspberries, at pears and cinnamon or the Orange Bread. Or, to have a wider glance, have a look at all my PLUMCAKE OF RECIPES. Have a good day!
250 grams of flour 00
5 grams of baking powder
the tip of a teaspoon of baking soda
cinnamon powder, to taste
a tablespoon vanilla extract Bourbon or the seeds of a whole berry
a large pinch of salt
120 grams of butter at room temperature
150 grams of brown sugar fine
120 grams of eggs (2 large eggs, but pesatele)
4 large very ripe bananas
80 grams of coarsely chopped hazelnuts
40 grams of raisins
To prepare banana bread need to preheat the oven to 180 degrees static.
Grease and flour the Loaf pan. Mash well bananas with a fork, so as to obtain a slurry. Alternatively, you can blend them in a food processor: in the first case you'll get a banana bread with a few pieces of banana inside, in the second case a uniform consistency and softer.
Sift the flour, baking soda and baking powder in a bowl, then add the cinnamon and salt.
Soak raisins in hot water for 15 minutes, then drain and dry thoroughly.
Place in a bowl the butter and sugar and beat with an electric mixer until mixture is puffy and fluffy (it will take about 5 minutes, if the butter is soft enough). Add the extract (in semini) vanilla. Then add to the mix before an egg, continuing to mount with the whisk until it is fully incorporated, then the second. As for the compound for the plum has absorbed both eggs, add the mashed bananas and incorporate the mass.
Finally, slowly add the dry ingredients (flour, yeast, salt and cinnamon) stir quickly and not too long with a spoon, until they are blended.
Add the coarsely chopped hazelnuts and lightly floured raisins to the banana bread dough (this way it will distribute better in the dough).
Pour the mixture into the mold and level. Bake for 60 minutes or until, inserting a toothpick in the center of banana bread, He will stay completely dry. If, half-cooked, you were to find that the banana bread is getting too dark on the surface, cover the surface of the cake with a sheet of aluminum foil. When the banana bread is cooked, oven and let cool for 30 minutes in the mold, Then unmold the cake and let it cool on a wire rack. You can enjoy alone or banana bread with butter and jam for breakfast, or serve it accompanied by a crème anglaise (such as that found here in the recipe of Stuffed Baked Apples) for dinner. Bon appétit!