Offer to cook a delicious dessert bread with banana puree. The bread turns out very aromatic by adding cinnamon and roasted nuts, moist and tender, and the raspberry butter lends a sweet berry taste with a slight sourness. It is easy to cook. Perfectly suitable for Breakfast with a Cup of tea or coffee.
|Cooking time 80 minutes||Number of servings 8|
In a small pan over medium heat, melt one tablespoon of butter. Add chopped nuts, 1/2 teaspoon cinnamon, a tablespoon of sugar.
Fry the mixture, stirring, to release the aromas, about 3-5 minutes. Remove from heat.
In a bowl mix sifted flour, sugar, 1 tsp cinnamon, salt, soda, baking powder.
Bananas (best to use very ripe), chop, puree using a blender or tolkushkoy. Add the eggs, 2 tablespoons melted butter and yogurt. All beat well until smooth.
Add to this mixture the dry ingredients and mix until smooth. Add roasted nuts and mix well again.
The dough is put in greased and sprinkled with semolina rectangular shape. Bake at 180 C for about 60 minutes, checking the readiness with a toothpick. Time may require more or less depending on the oven. Let stand in the form of 5 minutes, then remove from the mold and cool on a wire rack.
Meanwhile, in a small bowl gently mash the raspberries with the remaining butter. A small container cover with cling film, put raspberry oil. Refrigerate for 20 minutes in the refrigerator or freezer.
Banana bread slice and serve with raspberry butter. Bon appetit!