Receita brasileira
Biscoito tenro de banana con canela (Bolo de banana com canela)
Prepara un biscoito brasileiro de banana con canela, aromático, sinxelo e perfecto para acompañar o café da tarde.
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Ingredientes
3 bananas-nanicas maduras
1 culler de sopa de fermento químico en po
1 cunca de té de azucre (200 gramos)
3 ovos
1/2 cunca de té de aceite (120 ml)
1 culleradiña de canela en po
2 cuncas de té de fariña de trigo sen fermento (340 gramos)
1 culler de sopa de fermento químico en po
1 cunca de té de azucre (200 gramos)
3 ovos
1/2 cunca de té de aceite (120 ml)
1 culleradiña de canela en po
2 cuncas de té de fariña de trigo sen fermento (340 gramos)
Onde atopar ingredientes
As bananas, ovos, azucre, aceite, canela, fariña de trigo e fermento atópanse en supermercados, prazas de abastos e seccións de repostaría. Se non hai bananas-nanicas, usa como substituto bananas pequenas e ben maduras.
Modo de preparación
- Break the eggs one at a time into a separate bowl to make sure they are good
- Grease a round tube tin with a little oil and wheat flour
- Preheat the oven to 180ºC so the cake rises well
- Peel the bananas and mash them well with a fork until they form a puree
- Set out all the ingredients on your bench to make the process easier
- Choose a large glass bowl to make mixing the ingredients easier
- Put the eggs, oil and sugar into the chosen bowl
- Mix the ingredients with a whisk until very even
- Add the banana puree and ground cinnamon, stirring well to combine
- Prepare the wheat flour and baking powder for the final stage
- Add the wheat flour gradually to the mixture, stirring all the time
- Keep mixing until you have a smooth, even batter
- Add the baking powder last and stir gently just to incorporate
- Prepare the greased tin for the batter
- Pour the batter into the tin, spreading it evenly with a spatula
- Bake in the preheated oven at 180ºC for about 35 to 45 minutes
- Watch for the characteristic aroma that shows the baking is progressing
- Insert a toothpick into the centre of the cake to check the point
- Take it out of the oven if the toothpick comes out clean; otherwise leave it a few more minutes
- Let the cake cool naturally to lukewarm before trying to unmould it
- Unmould carefully onto a plate or cake stand
- Sprinkle a mixture of sugar and cinnamon over the top to decorate and add more flavour
- Cut into slices and serve straight away to enjoy all its softness
Observacións
Este biscoito de banana con canela é un verdadeiro clásico da cociña brasileira. Namora polo arrecendo que perfuma toda a casa e pola súa textura tenra. É unha receita ideal para aproveitar bananas ben maduras que xa tes na froiteira. Consello de ouro: ao mesturar os ingredientes, fai movementos suaves para lograr un biscoito lixeiro e esponxoso. Sírvese cun café acabado de coar para unha experiencia deliciosa.
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