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Banana bread (with raisins and hazelnuts)

Banana bread, original American recipe: soft and fragrant, will become your favorite plum cake

Today I bring to America for a sweet simple but tasty: il banana bread. Literally banana bread translates to "banana bread", 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 that of 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!

BANANA BREAD (American recipe), doses for a standard loaf pan

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

Banana bread

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 will 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.

Put the raisins to soak in warm 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 to the mixture of banana bread the coarsely chopped hazelnuts and raisins lightly floured (in this way it will be distributed 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!

 

Banana bread (with raisins and hazelnuts)
Banana bread (with raisins and hazelnuts)

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4 comments

adrien 10 May 2019 at 16:35

Hello Ada,
super recipe ! Here I hope it helped to you in French.
But already congratulations for your outstanding French ! Continue like that !

Reply
Ada Parisi 13 May 2019 at 11:59

Adrien thank you twice. I’m manually correcting the Google translation based on your directions. Thank you again. Thank you. ADA

Reply
elisabetta corbetta 5 October 2018 at 08:41

Is’ I wanted to prepare a sweet these days.
Thank you very much for your recipe
A big kiss

Reply
Ada Parisi 5 October 2018 at 12:23

thanks to you and let me know

Reply

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