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  1. Il banana-bread ci piace

    giovedì 23 maggio 2013


    Ohhh... Questa è una l'altra di quelle ricette che non mi stancherò mai mai e poi mai di fare. Ogni tanto esce fuori, qualcuno mi sente per sbaglio nominare il banana-bread ed ecco che partono le domande... "Ma lo sai fare? Ma me lo fai?? Ti prego, ti prego, ti prego!" E come si fà a dire di no... Se non altro per il meraviglioso odore che rimane in casa dopo averlo sfornato.


    Personalmente fino a tre anni fa non ne conoscevo l'esistenza, poi durante un viaggio a New York me ne è capitata una fetta sotto mano (diciamo sotto bocca...) da Starbucks... Ed è stato amore a prima vista! Dopodichè tornata in Italia ho dato il via ad una serie di ricerche ed esperimenti sul suddetto, devo dire tutti mooolto soddisfacenti! Quello che vi propongo qui è l'ultimo della serie tratto da una ricetta di Nigel Slater e solo leggermente modificata a mio gusto

    BANANA-BREAD

    ingredienti per uno stampo da plum-cake:

    250 g di farina biologica di grano tenero tipo "0"
    2 cucchiaini di lievito in polvere per dolci
    125 g di burro a temperatura ambiente
    235 g di zucchero di canna integrale mascobaldo
    4 banane piccole 
    1/2 cucchiaino di estratto di vaniglia
    2 uova grandi
    50 g di noci sgusciate
    50 g di cioccolato fondente al 56%

    Preriscaldare il forno a 180°C. Foderare uno stampo da plum-cake con la carta forno. Montare lo zucchero con il burro fino ad ottenere una crema soffice, incorporare le uova una alla volta fino a che non sono bene amalgamate. In un'altra ciotola schiacciare le banane senza ridurle del tutto in purea, aggiungere a questo punto l'estratto di vaniglia. Tritare il cioccolato e le noci ed aggiungerle alle banane. Incorporare delicatamente la farina setacciata con il lievito nel composto di banane. Ungere leggermente lo stampo foderato e versarvi l'impasto. Cuocere per circa 50 min, questo dipende un po' dal vostro forno, comunque fate la prova stecchino per essere sicuri!
    Quando lo togliete dal forno lasciatelo raffreddare almeno 15 minuti all'interno dello stampo e poi con l'aiuto della carta forno sollevatelo e lasciatelo completamente raffreddare su una griglia. Buono per la colazione, ma anche una merendina con una pallina di gelato alla vaniglia non sarebbe male, vero?

    Con questa ricetta partecipo al contest I Cook International di Dolcemente Inventando




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  2. 43 commenti:

    1. Ale ha detto...

      ciao giorgia, grazie per questa bella ricetta, vado a inserirti subito!

    2. sabina ha detto...

      Ciao Cuoco di paglia, piacere di conoscerti e grazie per essere passata da me. Non conoscevo il banana-bread e non sono mai stata a New York. Ergo...ti invidio due cose, questo dolce che dà l'idea di essere proprio buono, di quelli che piacciono a me, semplici e gustosi, e la vacanza a New York...devo rimediare.
      Ciao
      Sabina

    3. Adoro il banana bread di starbucks e ho avuto il piacere di rimangiarlo a ny qualche settimana fa, ovviamente ogni mattina ;-) ho appena scoperto il tuo blog, complimenti!
      Se ti fa piacere potresti partecipare anche al mio di contest con questa ricettina!
      A presto, ciao!!
      Lidia

    4. Elisa ha detto...

      Anche a me piace tanto il banana bread e il tuo con lo zucchero mascobado mi piace ancora di più :)

    5. Giorgia Marinelli ha detto...

      Elisa se ti capita provalo, gli dà un sapore veramente unico! Grazie di essere passata!

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