Banana bread with cream

24. July 2017

Banana bread is always evergreen at my home. I do not know how you are, but brown bananas, which no one wants to eat, just once in a while at home, and just these overblown bananas are needed for its baking, they are even an indispensable ingredient. Bananas can also be frozen one by one and when enough is enough to start baking. In order to make a change from time to time, it was necessary to devise a refill.

If you are already a fan of banana bread, try this one too. It is made of wholemeal flour, thanks to bananas and gervais is beautifully soft. At home we like him just so. I often do it in muffin cups and syrup with different nuts, a small oat flakes and seeds or just with pumpkin or sunflower seeds. When you choose to make a cream, you move the banana cake to a fresh cake like a carrot cake. Or banana muffins to refreshing cup cakes. There are many options. Maybe it is baked in cake form and filled like a classic cake. And now he hurts on a recipe! :-) Together with others you can find it in the Gervais cookbook.

25 minut - porce

Postup

Preheat the oven to 175 ° C and clear the bread form.
In a large mixing bowl, begin to whip the softened butter together with sugar. When the mixture is fluffy, add gervais, egg, vanilla extract, crushed bananas, and gently mix. In the second bowl, prepare all dry ingredients and mix well. Flour, baking powder, baking soda and a pinch of salt.

Now mix both blends together, but only briefly! Add nuts and bake in the oven for 60 minutes or until the dough sticks out of the dough. Make the finished bread cool for 5 minutes, remove it from the mold and allow it to cool completely on the grill.

Prepare the cream by mixing gervais and maple syrup. Bring the cooled banana bread to a symmetrical third and fill it with a cream. You can serve immediately.