Banana bread..or banana bread..another American specialty..Banana bread remains very moist..it is served cold cut into slices, or lightly toasted..it is usually eaten for breakfast..an excellent remedy for using up those ripe bananas that sometimes remain there..Banana bread is cooked in a plum-cake mold, it takes on a wholemeal-style color, given by the bananas..I freeze it in slices wrapped in aluminum foil so in the evening I can defrost the quantity I need in order to have genuine breakfasts for the whole family..
- 3 bananas
- 200 g of Ruggeri Organic Arifa flour
- 120 g of sugar
- 120 g of butter at room temperature
- 2 eggs
- half a sachet of baking powder
- a teaspoon of cinnamon Cannamela
- a spoonful of lemon juice
- a pinch of salt
To prepare a good Banana bread, start like this... blend the banana pulp with the lemon in a mixer... separately, whip the butter with the sugar until you get a frothy mixture... add the eggs and salt... incorporate the bananas, the sifted flour and the yeast... mix well and add the cinnamon... pour into the mold lined with baking paper or buttered and floured... bake at 180° for about an hour... do the toothpick test anyway... let it cool on a rack... your Banana bread is ready!
