Dangerous Banana Bread
Something between bread and cake, BB is usually either overcooked or gooey. I like to take out the sugar and add something "my own". The recipe requires a lot of ingredients, but it is easy to prepare and bake, and the result is such that you can eat it as an eccentric bread, with spreads, and as an aromatic cake, so that afternoon coffee or tea gets a refined note. I hope you enjoy! Bon appetit.
Preparation steps
- Turn on the oven to heat to 200 degrees C, with a fan. Put all the dry ingredients in a deeper bowl and mix them briefly to mix.
- Put bananas with egg, honey, sour milk and butter in a blender (you can also melt it) and mix until completely combined. * If you don't have overripe bananas, you have two options: either put them in the oven until they darken or freeze them three days before storing and thaw the night before - they will be soft and the aroma of bananas even more pronounced! :)
- Transfer the blended bananas to the flour mixture and mix briefly, to get a thick sticky mixture that is not quite liquid. If it is too dry, you can add more sour milk or honey. If it is too liquid, add your favorite dry ingredient. * When you pour it into the mold, it should be nicely poured and briefly retain its shape before it is lowered into the tin. It is important that the mixture is not liquid because then the cake will be gooey in the middle.
- Pour into a greased and floured mold for baking bread or cakes (mine was round, 20 cm in diameter - intentionally smaller because I used 2/3 of the mixture) and sprinkle with almond flakes. To me, they are the most decorative, but you can use whatever you have on hand :) Finally, sprinkle cinnamon with sugar, so that the whole house smells good to you during baking !! (It doesn't have to, but it's amazing !!)
- Bake for 30-45 minutes by placing the cake in an oven preheated to 200 degrees C and as soon as you close the door reduce the temp to 180 degrees C. This way the oven will cool more easily from 200 to 180 degrees, which helps the banana bread bake better. :) The toothpick stuck in the center should come out clean - that way you will know that the cake is baked. If you find that BB is getting colored too quickly, cover it halfway with foil or baking paper.
- Leave the baked cake briefly in the mold to cool, then wrap it in a kitchen towel and let it cool completely. You can also eat it warm, of course, but the aromas develop best if left overnight.
Serving
Serve for breakfast, with fruit spreads, mascarpone, honey, melted chocolate or peanut butter. Mine have tried it with Nuella too and are thrilled!
