Cheese calculator
Winemaking
Bananas are a source of many valuable vitamins. We choose them as often as locally grown apples. For this reason, despite their origin, hardly anyone today treats them as something exotic. Bananas are a great addition to oatmeal or a mid-morning snack idea. That’s why we gladly reach for this yellow treat. But what to do when we buy too many and don’t manage to eat them in time? Ripe bananas become very soft and the brown spots that appear on their skin are not very appetizing. It’s worth remembering, however, that we can still use them and thus avoid wasting food.
Soft bananas are a great base for smoothies, an addition to pancake batter, or an ingredient for banana bread. We present the recipe for the latter below. Be sure to try it — it’s a simple and delicious bake, somewhere between bread and a yeasted cake.
Banana bread recipe:
Preparation:
Mash the bananas with the sugar into a pulp.
Prepare the yeast mixture - pour 50 ml of warm milk into a glass and add the yeast. Leave it for 10 minutes to hydrate the yeast.
Pour the yeast mixture into the sifted flour, crack in the eggs, add the melted butter and the remaining milk with the salt. Knead the dough. Once smooth, add the mashed bananas with sugar and continue kneading.
Cover and leave in a warm place for 1 hour.
After this time, place the risen dough in a loaf pan lined with baking paper or in a Roman pot and set aside, covered, to rise again for another hour.
Optionally, you can decorate the loaf with flaked almonds.
Bake the banana bread in an oven preheated to 200℃ for about 35-45 minutes.
