Este pão de banana é a receita ideal para aproveitar aquelas bananas que já estão demasiado maduras. Húmido, fofo e com um delicioso aroma a especiarias, é perfeito para o pequeno-almoço ou para um lanche reconfortante. A sua simplicidade faz dele um favorito de toda a família.

Ingredientes

  • 200g de açúcar mascavado claro
  • 2 ovos
  • 200g de banana esmagada e descascada
  • 280g de farinha
  • 1 colher de chá de fermento em pó
  • 1 colher de chá de canela em pó
  • 1 colher de chá de gengibre ralado
  • 140g de manteiga derretida

Preparação

  1. Pré aqueça o forno a 170ºC.
  2. Unte uma forma de bolo inglês com manteiga e reserve.
  3. Bata os ovos com o açúcar, esmague a banana e adicione ao preparao anterior assim como o
  4. gengibre e a canela.
  5. Adicione a farinha o fermento peneirados.
  6. Junte a manteiga derretida e bata tudo mais uma vez.
  7. Coloque a mistura na forma e leve ao forno cerca de uma hora.
  8. Retire a deixe arrefecer antes de desenformar.

Here’s how to bake this comforting classic in your own kitchen.

Banana Bread

There’s a special kind of magic in banana bread. It’s the ultimate comfort bake, filling the house with a warm, sweet-spiced aroma and, most satisfyingly, giving a delicious new purpose to those overripe bananas sitting in the fruit bowl. This recipe creates a wonderfully moist and tender loaf, with the light brown sugar lending a subtle caramel depth and the combination of cinnamon and ginger providing a gentle, warming spice.

The beauty of banana bread lies in its versatility. While this recipe is perfectly delicious as it is, it also serves as a fantastic base for your own creative additions. For a delightful textural contrast, try folding in a handful of chopped walnuts or pecans, or for a more indulgent treat, add a generous amount of chocolate chips to the batter. It’s wonderful served warm on its own, with a simple spread of butter, or even toasted the next day.

Ingredients

  • 200g light brown sugar
  • 2 large eggs
  • 200g mashed ripe banana (about 2 large bananas)
  • 280g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 140g butter, melted

Method

  1. Preheat the oven to 170°C (340°F / Gas Mark 3).
  2. Grease and line a 2lb (900g) loaf tin with baking parchment and set aside.
  3. In a large bowl, whisk the eggs and sugar together until combined. Add the mashed banana, cinnamon, and ginger and mix well.
  4. Sift in the flour and baking powder, then gently fold them into the wet ingredients until just combined.
  5. Pour in the melted butter and mix one last time until the batter is smooth. Be careful not to overmix.
  6. Pour the batter into the prepared loaf tin and bake for about 1 hour, or until golden brown and a skewer inserted into the centre comes out clean.
  7. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely before slicing.