Chec cu banane – cea mai buna reteta!
Ma feresc de a numi unele retete drept „cele mai bune” ori „cele mai gustoase”, cu toate ca tot ce ajunge pe blog este testat si nu devine articol decat daca imi place rezultatul cu adevarat. Stiu ca gusturile nu se discuta si ceea ce imi place mie mult, s-ar putea ca voua sa nu va placa la acelasi nivel, asa ca evit astfel de titluri pompoase. Dar din cand in cand dau peste o reteta care ar merita-o, care se dovedeste o adevarata comoara, precum acest chec cu banane.
Aparent simplu, un astfel de chec, in conceptia mea, trebuie sa fie pufos, aerat, intens aromat si sa-si mentina aspectul perfect. Am incercat de-a lungul timpului o multime de retete de chec cu banane, mare parte din ele rezultand intr-un chec fie dens, fie complet nearomat sau lipicios – clar nimic care sa ma duca cu gandul la ceva delicios, o gustare cu care sa ma rasfat din cand in cand. Eram gata sa renunt la cautari pana cand o prietena mi-s sugerat ca aceasta ar putea fi reteta, acea reteta pe care o tot cautam. Multumesc, Raluca!
Pot acum sa va spun ca a luat sfarsit cautarea – am gasit checul cu banane perfect! E aromat, extrem de pufos, cu bucatele crocante de miez de nuca, se feliaza minunat si e excelent alaturi de o cana de ceai, lapte ori cafea!
Chec cu banane (cel mai bun)
Ingrediente
- 360 g piure de banane (banane foarte bine coapte)
- 40 g lapte batut
- 1 lingurita extract de vanilie
- 230 g zahar alb granulat
- 100 g zahar brun deschis
- 3 oua medii
- 145 g ulei vegetal
- 345 g faina alba 000
- 7 g praf de copt
- 7 g bicarbonat de sodiu
- 3 g sare
- 3 g scortisoara (pudra)
- 100 g miez de nuca (usor prajit apoi tocat)
Instructiuni
- Combinati piureul de banana, laptele batut si vanilia intr-un bol.
- Cerneti faina, praful de copt, bicarbonatul, sarea si scortisoara intr-un alt bol.
- Combinati ouale, cele doua tipuri de zahar si uleiul vegetal intr-un bol si mixati pentru cateva minute pana obtineti un amestec care si-a dublat volumul si arata deschis la culoare.
- Incorporati jumatate din faina, apoi piureul de banane, urmat de restul de faina.
- Adaugati miezul de nuca, incorporandu-l cu o spatula.
- Turnati aluatul in doua tavi de chec de aproximativ 20x9cm tapetate cu hartie de copt.
- Coaceti in cuptorul preincalzit la 170°C pentru 45-50 minute.
- Lasati sa se raceasca 10 minute in tavi apoi transferati pe un grilaj de racit.
ENGLISH
I don’t usually post recipes that wear „the best”, „the most delicious” or other similar names. Not because my recipes don’t deserve these names, but because I am well aware that not everyone’s taste is the same, so my likings may not always be the same as yours. Claiming one recipe to be the best does come with a certain responsibility that I don’t wanna bear too often. But once in a while, there comes a recipe that deserves it all, there comes THE recipe, the one that turns your world upside down for a while, the one that mesmerizes you and proves you that what you knew before about baking was wrong.
The best banana bread is something I’ve been searching for a long time, often with results that never made it to the blog simply because they didn’t worth wasting ingredients on them. So I was a bit held back by my past experiences when I first found this recipe. Michael Suas is the one „guilty” for this fluffy, moist, packed with banana bread – the recipe is an adaptation from his Banana Bread recipe, found in one of the best books I’ve got my hands on lately: Advanced Bread and Pastry.
The Best Banana Bread
Ingrediente
- 360 g banana puree
- 40 g buttermilk
- 5 g vanilla extract
- 230 g white granulated sugar
- 100 g dark brown sugar
- 3 medium-size eggs
- 145 g vegetable oil
- 345 g all-purpose flour
- 7 g baking soda
- 7 g baking powder
- 3 g salt
- 3 g cinnamon powder
- 100 g walnuts (roasted and chopped)
Instructiuni
- Combine the banana puree, buttermilk and vanilla in a bowl and place aside.
- Sift the flour with baking soda, baking powder, salt and cinnamon in another bowl.
- Mix the white sugar, brown sugar, eggs and oil in a bowl with an electric mixer for a few minutes or until pale and double in volume.
- Stir in half of the flour, followed by the banana mixture and the rest of the flour.
- Lastly, fold in the walnuts then spoon the batter into 2 20x9cm bread pans.
- Bake in the preheated oven at 335°F for 45-50 minutes or until a toothpick comes out clean.
- Allow the breads to cool down in the pans for 10 minutes then transfer on a cooling rack.
I have tried some many banana bread recipes and found them to be disappointing. I think it has a lot to do with recipe not specifying the quantity of banana accurately. There is a fast difference in banana sizes! So much better to put the quantity in grams, as you have, rather than say ‘3 bananas’. Yours does look delicious and your high praise has definitely convinced me to give it a try, Oana! xx
Thank you, Louise! I know the feeling – same here – always ended up with a weird looking bread, dense and not appealing at all. Until this one – I was literally amazed when I cut into it. Do give it a try and let me know what you think 🙂