This
rustic banana plumcake (also known as
banana bread ) is a soft and tasty dessert with banana pulp and cinnamon. The recipe is of Anglo-Saxon origin and in this version "La Cucina di Pippicalzina" personalizes it
with chocolate and Ruggeri Type 1 Soft Wheat Flour , which gives that extra rustic touch. Delicious to eat for breakfast, perhaps
heated in the oven !
Ingredients
- 180 g of Ruggeri Type 1 Soft Wheat Flour
- 100 g of butter
- 1 teaspoon baking soda
- 1 pinch of salt
- 1 teaspoon cinnamon
- 100 g of brown sugar
- 2 bananas
- 2 eggs
- 150g milk chocolate
Procedure
To prepare the rustic banana and chocolate plumcake, start by putting the flour, salt, baking soda and cinnamon in a bowl. In another bowl, work the butter with the sugar, then add the eggs and bananas, previously mashed with a fork.
Mix the two compounds and add the chopped chocolate. Mix well and transfer everything into the buttered and floured mold or lined with baking paper. Level well and bake at 180° for about 50 minutes.
