Make a ripe banana cupcake and serve, sliced, with butter or fruit puree. Share with friends: 
Time: 2 hours. 50 minutes Difficulty: medium Amount: 1 loaf In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 4 ripe bananas
- 1 tbsp. Sahara
- 3/4 Art. (170 gr.) Melted and chilled creamy oils
- 2 eggs of category CO
- 1 tsp natural vanilla extract
- 1/2 tbsp. chopped pecans
- Icing sugar for decoration
Recipes with similar ingredients: bananas, pecans, sugar powder, vanilla extract, eggs, premium flour
Recipe preparation:
- Preheat the oven to 180 ° C and lightly grease the bread pan 23×13 cm. In a large bowl, mix flour, soda and salt. In a small bowl In a bowl, mash 2 bananas with a fork so that small pieces remain. Beat remaining bananas and sugar for 3 minutes. electric with a mixer, setting the whisk to make it light and airy banana cream. Add melted butter, eggs, vanilla extract and beat well, collecting the mixture from the edges of the bowl. Stir in the dry ingredients, being careful not to beat too long. Add nuts and mashed bananas, mix with a silicone spatula. Pour the dough into the prepared pan. Knock the form on the work surface so that air bubbles come out.
- Bake for about 1 h. 15 min. to golden brown and dry toothpicks (a toothpick inserted in the center of the loaf should come out clean). Do not worry if the banana bread is cracked in the center: this is not an annoying nuisance, it should be so. To the bread is evenly browned, rotate the mold while baking. Cool the bread in the mold for about 10 minutes, then put it on the grill until it cools completely. After that bread can be cut. Dry the slices of banana bread in the toaster, sprinkle with powdered sugar and serve.
