• Smiki's Corner

Banana Bread with Cinnamon and Cacao Nibs

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This is an easy banana bread recipe that gives perfect results every time. Be sure to use really ripe bananas - the blacker the better.

Ingredients


2 ripe bananas (around 250-275 g with skin on), peeled and roughly mashed

2 large eggs

200 ml yogurt or buttermilk

125 ml olive oil (light and mild)

325 g plain flour

200 g soft light brown sugar

1 & 1/4 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

50 g cacao nibs


Method


1. Preheat the oven to 190°C / 170°C Fan / Gas Mark 5. Mash the bananas with a fork or mixer and add the eggs one at a time, mixing in between each addition. Add the yogurt / buttermilk and oil, and mix well.


2. Sift the flour, baking powder, baking soda, and cinnamon together and add to the mixture. Add the sugar and mix at a low speed. Slowly increase the speed and continue to mix for another minute or two until combined. Add the cacao nibs and stir gently.


3. Pour the prepared mixture into a baking tin (approx. 23 x 17 x 7, or a 900 g square tin) lined with baking paper. Bake for around 1 hour, checking frequently. The bread may be baked before this, so it would be wise to check every now and then after the 45 minute mark (I baked it today for 55 minutes).


4. Take the bread out of the oven and leave it on the side. Once completely cooled take it out of the baking tin and serve.


Note


If you like cinnamon, I'm sure you will also like cacao nibs; they give the bread a mild note of smoky bitterness. You can find cacao nibs at a health food store like Holland & Barrett. You can substitute cinnamon with cardamom.


Tip


You can freeze the bread for up to 3 months by wrapping it in cling film and then tin foil. Defrost, wrapped, at room temperature for 3 hours.



Banana Kolač sa Kakao Kapljicama

Jednostavan recept za kolač od banane koji svaki put daje savršene rezultate. Obavezno koristite zrele banane - što crnje to bolje.


Sastojci


2 prezrele banane (total 250-275 g ne oguljene važete)

2 velika jaja

200 ml jogurta ili mlaćenice

125 ml maslinovog ulja

325 g brašna

200 g smeđeg šećera

1+1/4 kašičice praška za pecivo

1 kašičica sodde bikarbone

2 kašičice cimeta

50 g kakao kapljica


Priprema

1. Prvo bananu izgnječiti viljuškom ili odmah mikserom, dodati jedno po jedno jaje miksajući između svakog dodavanja. Zatim dodati jogurt ili mlaćenicu i ulje, dobro izraditi.


2. Brašno, šecer, prašak za pecivo, sodu i cimet sve zajedno prosijati i dodavati u smesu miksajući na manjoj brzini. Kad je sve utrošeno povećati brzinu i mutiti minut-dva da se sve sjedini.


3. Sad dodati kakao kapljice i lagano promešati. Pripremljnu smesu uliti u kalup dimenzije 23 x 17 x 7 otprilike (kvadratnog oblika oko 900 g) koji ste obložili paprirom za pečenje. Peći u zagrijanoj rerni na 170 C oko 1 sat, bilo bi mudro proveravati nekon 45 minuta, mozda je gotov (meni se danas ispeko za 55 minuta).


4. Pečen kolač ostaviti u kalupu dok se posve ohladi. Zatim ga izvaditi, skiniti papir i umotati u novi papir za pečenje, pa u foliju te ga ostaviti da odstoji tako ceo dan (mi nismo uspeli, morali smo probati). Ja sam ga čuvala pod staklenim zvonom, tako moze ostati do nedelju dana svez i čini mi se da je svakoga dana sve ukusniji.

Napomena


Prvi put sam pravila bez kakao kapljica i bilo je odlično a onda me zanimalo kakav mu ukus daju.


Ako volite cimet sigurna sam volecete i kakao kapljice koji kolaču daje blagu notu (smoky bitterness).

Mozete ih pronaći u prodavnici zdrave hrane. Ako želite cimet možete zameniti kardamomom.

Po zelji kolač pre služenja možete preliti čokoladom i posuti seckanim prepečenim lešnjacima ili samo prah šecerom ili samo pošluziti tako bez ičega uz kafu ili caj.

Moze se zamrzniti do 3 meseca. Dobro zamotan u prozirnu foliju pa u aluminisku. Odličan je i kad od njega napravite tost.



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