This is the recipe for the next day, or better, the next morning. (After what I question the need to explain it to you). Perfect to be served for breakfast along with a steaming cup of tea / coffee / oats / milk. Postulated that store it with all the trappings (or leave it without impunity in the open air, which then becomes poss ) lasts a good week.
The idea of \u200b\u200bbanana bread is reading Finally I got a sweet ... lighter healthier tastier but was then built by following this recipe (Fra thanks!), with the variation of chocolate taken from the book mentioned above (which is proposing a recipe healthier etcetera, but also difficult to achieve)
Ingredients: 250 grams of flour
a packet of yeast in a teaspoon of baking powder
100 grams
sugar 2 eggs 75 grams butter 2 bananas, mashed
2 tablespoons milk 1 pinch salt 80 grams of dark chocolate
First, turn the oven to 160 degrees. Especially if you have one of those new, annoying convection ovens that heat up and cook slowly, better do it now.
In a bowl combine flour, baking powder, baking soda and then a pinch of salt. First mix flour and baking soda, and then the salt. Salt (as I once learned the hard way) "attacks" the yeast by inhibiting the lavorio.Lasciare the compound.
In another bowl combine sugar and butter (to simplify the operation can soften a bit ' butter in microwave and heater), then add the eggs one at a time, milk, and then the flour. Add mashed bananas with a fork, stir well to avoid lumps.
Now you'll melt the chocolate. You have two options: either a water bath (longish), or simply making it into pieces and putting it in a saucepan with a little 'water (2, three tablespoons) until it acquires a fairly smooth consistency.
Now divide the dough into two parts, and pour in the melted chocolate and mix well. Grease and flour the pan (a loaf pan would be ideal, but I can imagine that not all have it at home. Plucake Although the mold is just so good!) and pour the mixture, alternating between the "normal" with the chocolate.
Bake for about 40 minutes, checking from time to time the cooking with the classic toothpick.
Good breakfast you and your achievement!
The idea of \u200b\u200bbanana bread is reading Finally I got a sweet ... lighter healthier tastier but was then built by following this recipe (Fra thanks!), with the variation of chocolate taken from the book mentioned above (which is proposing a recipe healthier etcetera, but also difficult to achieve)
Ingredients: 250 grams of flour
a packet of yeast in a teaspoon of baking powder
100 grams
sugar 2 eggs 75 grams butter 2 bananas, mashed
2 tablespoons milk 1 pinch salt 80 grams of dark chocolate
First, turn the oven to 160 degrees. Especially if you have one of those new, annoying convection ovens that heat up and cook slowly, better do it now.
In a bowl combine flour, baking powder, baking soda and then a pinch of salt. First mix flour and baking soda, and then the salt. Salt (as I once learned the hard way) "attacks" the yeast by inhibiting the lavorio.Lasciare the compound.
In another bowl combine sugar and butter (to simplify the operation can soften a bit ' butter in microwave and heater), then add the eggs one at a time, milk, and then the flour. Add mashed bananas with a fork, stir well to avoid lumps.
Now you'll melt the chocolate. You have two options: either a water bath (longish), or simply making it into pieces and putting it in a saucepan with a little 'water (2, three tablespoons) until it acquires a fairly smooth consistency.
Now divide the dough into two parts, and pour in the melted chocolate and mix well. Grease and flour the pan (a loaf pan would be ideal, but I can imagine that not all have it at home. Plucake Although the mold is just so good!) and pour the mixture, alternating between the "normal" with the chocolate.
Bake for about 40 minutes, checking from time to time the cooking with the classic toothpick.
Good breakfast you and your achievement!
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