19 mayo, 2017
Banana bread recipe
Really, this banana bread recipe could not titrate it in any other way because every bit of this cake I’ve eaten just made me feel the same in my mind, and it’s because it’s the best recipe by far to others I’ve made and I have Published in this blog or others where I have collaborated.
It is a recipe for a recipe book, or rather a recipe book for a woman who has traveled around the world with her evangelist church. These are some very curious recipes, in English, which has been compiled by this lady and which autoedita and binds in rudimentary form and sells them to acquaintances, etc. No editorial or anything similar. But all, absolutely, all the recipes I’ve done so far have something that makes them perfect.
How to make a banana bread
A Banana Bread is nothing more than a banana cake or a banana cake, although I like to keep the originals of the names, especially when the recipe is as original as this. Well, I must say I added some nuts, because they look great. Also in this case it carries buttermilk which makes it more spongy and with a better flavor. Otherwise, we will need the bananas to be very ripe, because it is at that moment that the sweeter they are since the starch has become sugars.
3 ripe bananas
1 cup (measure US cup) brown sugar
1/4 cup white sugar
1/2 cup butter in ointment
1/2 cup buttermilk or sour cream
1 teaspoon of impeller or gasifier or chemical yeast
3 cups of flour
1 teaspoon vanilla
Elaboration step by step Banana bread recipe
We will start mixing the bananas with the brown sugar, the white sugar, the butter in the ointment and the eggs. All at once to form a paste.
Then we added the buttermilk, which in our case we made with skimmed milk to slightly tempered to which we added a teaspoon of vinegar and we left about 10 minutes until it has been cut, and it has become thick. In addition we add the impeller, the flour and the extract of vanilla.
Mix well together until a thick mass is formed. The last thing we will add is the nines peeled and lightly chopped. We mix again.
On the other hand we prepare the cake mold. Spread with butter and put a strip of oven paper from side to side (long) and protruding from the sides. This will help us unmold it without problems.
Introduce the dough to 3/4 of the mold and bake at 170 ° C for one hour. When it has been raised and golden brown we can put aluminum foil over it to avoid getting too much color. At the time we will see that it is cooked by introducing a skewer stick or similar, if it comes out clean it is ok. If we do not leave 5 minutes more and we repeat the operation.
In my case there was some dough left so I made in a mini cakes mold four more biscuits. I did the same, butter, paper and dough. Oven at the same temperature and in this case 30 minutes were enough.
When removing the cake, let cool for a few minutes and then demold without removing the paper and put in a grid to continue cooling completely, although tempered is a delight to eat.