English
I never thought I would like banana bread but I had plenty of bananas at home and I am not really a fan of ripe banana so... it came to my mind that if the english love this cake so much it had to be good. And indeed I was surprised to find a soft, spongy and delicious cake that I will be doing quite often from now on. It is quite versatile, eat like it is with a cup of tea or add butter, jam or "dulce de leche" (caramel) for the gourmand.
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Ingredientes
Ingredientes
150 gr manteca pomada
150 gr azúcar morena
3 huevos
4 bananas medianas
1 cucharada de vainillin
330 gr de harina 0000 (o harina leudante)
1 cucharada de polvo royal para levar (excluir si se usa harina leudante)
Se pueden agregar nueces picadas (75gr) pero yo no use porque queria una torta apta para niños de 1 año :)
Precalentar el horno a 165°C. Enmantecar y enharinar un molde de budin. Si se desea hacer en forma de torta, usar una tortera de 28 cm de diametro y hornear a 180°C.
Batir (idealmente con batidora eléctrica) la manteca para ablandarla por unos minutos. Agregar el azúcar y continuar batiendo hasta formar una crema pálida y homogénea.
Batir un poco los huevos y agregarlos de a poco a la mezcla de manteca y azúcar mientras se continua batiendo hasta que los huevos esten bien incorporados.
Pisar las bananas con un tenedor y agregar el vainillin, batir con batidora manual vigorosamente hasta que quede liquido. Si se decide agregar nueces, este es el momento. Agregar el harina (y el polvo royal si no se usa harina leudante),
Incorporar la mezcla de banana y harina a la mezcla de manteca mientras se va trabajando la masa con la batidora. Batir hasta obtener una mezcla homogénea (aunque unos grumitos de banana siempre quedan). Verter la masa en el molde y hornear sobre una placa pastelera durante 50 minutos a 1 hora. La torta esta lista cuando se pincha con un cuchillo en el centro y sale limpio. Esperar 15 minutos antes de desmoldar. Dejar enfriar en una rejilla y a disfrutar!
English
Ingredients
150 gr butter, softened
150 gr sugar
3 eggs
4 medium bananas
1 tablespoon of vanilla extract
330 gr flour 0000 (or self raising flour)
1 tablespoon of yeast (avoid if using self raising flour)
Optional: walnuts (I didn't add them because I wanted my 1-year old son to be able to eat it freely :))
Preheat the oven at 165°C. Butter a cake tin (I used a turban mould, if you want to use a normal cake tin, use a 28 diameter one and bake at 180°C).
Cream the butter and sugar until light and fluffy. Beat the eggs as for omelette and slowly add to the mix until creamy
In a separate bowl, mash the bananas and add the vanilla extract. Whisk until liquid and homogenous. Add the walnuts, if using, and flour (and yeast if not using self raising flour). Incorporate everything.
Add the banana mixture to the butter mixture and mix, with electric mixer ideally, until a homogenous.
Pour into the tin and bake on top of a baking tray for 50 minutes to 1 hour. The cake is ready when a knife inserted in the middle comes out clean.
Wait 15 minutes before removing the cake from the tin. Cool in a wire rack. Enjoy!!!
Preheat the oven at 165°C. Butter a cake tin (I used a turban mould, if you want to use a normal cake tin, use a 28 diameter one and bake at 180°C).
Cream the butter and sugar until light and fluffy. Beat the eggs as for omelette and slowly add to the mix until creamy
In a separate bowl, mash the bananas and add the vanilla extract. Whisk until liquid and homogenous. Add the walnuts, if using, and flour (and yeast if not using self raising flour). Incorporate everything.
Add the banana mixture to the butter mixture and mix, with electric mixer ideally, until a homogenous.
Pour into the tin and bake on top of a baking tray for 50 minutes to 1 hour. The cake is ready when a knife inserted in the middle comes out clean.
Wait 15 minutes before removing the cake from the tin. Cool in a wire rack. Enjoy!!!
