1-pot Banana Bread / Bananin kruh (gf, sf)

(ENGLISH BELOW)

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Vsak blog ima recept za bananih kruh. Tule je moj.

Naj dodam le še nekaj samohvalnih besed. Ta recept je super, ker bo umazal eno samo posodo, vzel le 5-10 minut aktivnega dela v kuhinji, h kateremu prištevam tudi držanje paličnega mešalnika, ki bo vso delo opravil namesto vas, ter nedvomno požel komplimente.

Zakaj uporabljam kefir namesto katere druge tekočine? Ker kefirjeva kultura ustvari fantastično okolje za pridobitev mase, ki spominja na tisto z glutenom (glej fotografije). Kruh bo, zavit v kuhinjsko krpo, ostal (relativno) svež tudi do 5 dni.

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Sestavine:
4 zrele banane (čim bolj, tem bolje)
6 datljev (izkoščičenih)
350-400 mL kefirja (čim več, tem bolj sočen je kruh)
2 žlici stopljenega kokosovega olja
2 jajci
150 g orehove moke (jaz uporabljam to iz pajsa)
50 g kokosove moke
70 g riževe moke
3 žlice lanene moke
15 g čokoladnega proteinskega prahu
15 g vanilijevega proteinskega prahu
1 žlička sode bikarbone
1 žlička pecilnega praška
1 žlička cimeta
ščep soli

Nadev: mascarpone, domača chia marmelada, maslo, maslo iz oreščkov ali domača nutella

Postopek:
1. Vzemi čisto posodo in vanjo vrzi vse mokre sestavine (banane, jajci, olje, kefir, datlje).
2. S paličnim mešalnikom ali električnim mikserjem zmešaj vse mokre sestavine v tekočo maso.
3. Mokri masi postopoma dodaj vse suhe sestavine (vse moke, pecilni prašek, sodo, proteinski prah, cimet, sol). Mešaj toliko časa, da vse nastale grudice izginejo.
4. Dovoli masi počivati 5-10 minutk. Medtem segrej pečico na 180°C.
5. Peci 45 minut na 180°C. (Pred rezanjem dodobra ohladi, sicer se bo kruh drobil.)

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Every blog has a banana bread recipe. Here’s mine.

Just a couple of words about this wonderful banana bread: it’s made in one pot, so you basically won’t have any dirty dishes. It’ll only take you 5-10 active minutes in the kitchen. And it’ll for sure get many compliments. (Super easy super fast super good.)

P.s.: I’m using kefir because it creates a bubbly dough, similar to the one that contains gluten (see the photos). The bread will stay fresh for up to 5 days (wrapped in a kitchen towel).

Ingredients:
4 very ripe bananas (the more, the better/sweeter)
6 pitted dates
350-400 mL milk kefir
2 Tbsp melted coconut oil
2 eggs
150 g walnut flour (I’m using the one from Pajs)
50 g coconut flour
70 g rice flour
3 Tbsp flax seed flour
15 g chocholate protein powder
15 g vanilla protein powder
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
pinch of salt

Topping: mascarpone, chia jam, homemade nutella, (nut) butter

Method:
1. Take a clean pot. Combine all the wet ingredients (bananas, eggs, oil, kefir, dates).
2. With a hand mixer, blend them in a liquid puree.
3. Add all dry ingredients (all flours, baking soda and powder, protein powder, cinnamon, salt). Mix very well.
4. Let the dough rest for 5-10 minutes. Preheat the oven to 180°C.
5. Bake for 45 minut at 180°C. (Turn out onto a rack to cool completely before slicing to serve.)

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