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BANANA BREAD WITH CINNAMON, VANILLA AND CHOCOLATE CHIPS
PREPARATION
Serves: 8
Prep. time: 30 minutes
Cook time: 55 minutes
INGREDIENTS
- 2 bananas,
- 3 eggs,
- 100 grams cane sugar,
- 1 plain yoghurt,
- 60 ml extra virgin olive oil,
- 2 tbsp vanilla flavouring,
- 1 tsp cinnamon,
- 250 grams flour,
- 50 gr oat flakes,
- 1 sachet of baking powder,
- 100 grams dark chocolate chips
METHOD
Preheat your oven to 180°C.
Remove the peel from the bananas and mash them in a container.
In a bowl mix the eggs with the sugar until the mixture becomes creamy. Add the plain yoghurt, the crushed bananas, the vanilla flavouring, the cinnamon, the oil and keep stirring. Mix the flour with the oat flakes, baking powder and add it to the previous preparation. Add the chocolate chips and mix well.
Pour your dough into a buttered cake tin. When the oven reaches 180°C, put the cake in the oven, lower the temperature to 160°C and let it bake for 55 minutes, rotating heat.
Remove from the oven, allow to cool down and then remove from the mould.
Leave it to cool down on a rack. I advise you to enjoy it the next day, it is better.
BLUEBERRY VANILLA RUM CAKE
PREPARATION
Makes: 8 slices
Prep. time: 20 minutes
Cook time: 40 minutes
INGREDIENTS
- 3 eggs,
- 145 grams ricotta cheese,
- 70 grams melted butter,
- 50 ml calcium soy milk,
- 250 grams fluid flour,
- 90 grams brown cane sugar,
- 2 cc vanilla extract,
- 2 corks of Brown Rum,
- 1 sachet of baking powder,
- 1 large handful of frozen blueberries
METHOD
Preheat your oven to 180°C.
In a bowl, whisk the eggs with the sugar, ricotta, butter, soya milk, vanilla extract and rum.
Gradually add the flour and baking powder without stopping to whisk.
In the bottom of a buttered cake tin, spread a first layer of dough.
Sprinkle with a few blueberries.
Spread more dough, blueberries and flour.... until all ingredients are used up.
Bake for 40 minutes. Keep an eye on the baking time, it may vary from one oven to another.
When removed from the oven, leave to cool down on a wire rack before unmoulding.
BRIOCHE WITH HAZELNUT PASTE AND CHOCOLATE
PREPARATION
Serves: 6
Prep. time: 30 minutes
Cook time: 20 minutes
To prepare this recipe, it is preferable to have a bread maker or a robot in order to mix the preparation well.
INGREDIENTS
- 3 eggs
- 50 grams butter, cut into small pieces
- 1 teaspoon lime juice
- 50 grams brown sugar
- 1 or 2 pinches salt
- 320 grams of flour
- 2 tablespoons orange blossom water
- 1 baker's yeast sachet
- Chocolate and hazelnut spread
METHOD
Put all ingredients in the order indicated in your Bread Maker (except the chocolate spread) and program paste.
At the end of this time, place your dough piece on your floured work surface. Split it into three. Spread each dough piece with a rolling pin. Spread a little chocolate spread and roll lengthwise. When you get your three rolls of dough, make a braid.
Place your braid in a cake dish and let it rise for 1 hour in a warm place, away from draughts. Brush the top of your brioche with an egg yolk and mix it with a little milk.
Bake for 20 minutes of cooking, rotating heat. Remove from the oven, wait 10 minutes before removing from the pan and let it cool.
BRIOCHE WITH LEMON CURD
PREPARATION
Serves: 6
Prep. time: 30 minutes
Cook time: 20 minutes
To prepare this recipe, it is preferable to have a bread maker or a robot in order to mix the preparation well.
INGREDIENTS
- 100 ml soy milk
- 1/2 teaspoon salt
- 1 egg
- 50 grams of butter
- 50 grams sugar
- 270 grams of flour
- 6 grams of baking powder
- 3 tablespoons of Lemon Curd
- A few grains of pearled sugar
METHOD
Put all the ingredients in the order indicated in your Bread Maker (apart from the lemon curd and the grains of pearled sugar) and selection dough program (1h20).
Once the program is finished, spread your dough on a floured work surface using a rolling pin. Spread the lemon curd on top and roll your dough on itself to obtain a roll. Cut it into 5 pieces and put them in a cake mould.
Let it rise for 1 hour near a heat source and put a clean cloth on top.
Brush the top with a little sugar water and sprinkle with a little pearl sugar.
Bake in a hot oven at 180°C for 20 minutes of cooking. Let cool it down before unmolding.
DEHYDRATED STRAWBERRY CAKE
PREPARATION
Serves: 8
Prep. time: 20 minutes
Cook time: 40 minutes
INGREDIENTS
- 2 duck eggs (or 3 hen eggs)
- 125 grams ricotta cheese
- 65 grams of butter
- 110 grams sugar
- 65 grams soy milk
- 250 grams of flour
- 1 sachet of baking powder
- 100 grams dehydrated strawberries
METHOD
In your bowl, mix the ricotta with the eggs, melted butter, soy milk and sugar.
Mix the flour and the baking powder, which you gradually add to the mixture by mixing with a whisk.
Add the dehydrated strawberries and mix gently with a spatula.
Butter a cake mould and pour the preparation into it, which you put in a hot oven at 180°C for 40 minutes.
When out of the oven, wait 10 minutes before removing from the pan and let it cool down on a rack.
BANANA BREAD
PREPARATION
Serves: 6
Prep. time: 20 minutes
Cook time: 45 minutes
INGREDIENTS
- 240 grams banana
- 2 Duck eggs
- 1 whole natural yoghurt
- 40 grams almond powder
- 50 grams brown sugar
- 40 grams coconut flour
- 120 grams wholemeal flour
- 10 grams of dietary bicarbonate
METHOD
In a bowl, peel and crush the bananas. Add the eggs, sugar, plain yoghurt. Mix well. Add the almond powder, coconut flour, wholemeal flour, baking soda and mix again.
You must obtain a homogeneous preparation.
Pour this dough into a lightly buttered cake pan. Bake in a hot oven at 180ºC for 35 minutes. Cover with a sheet of aluminum foil and continue cooking for 10 minutes.
Remove from the oven and wait until the banana bread becomes warm before unmolding it. It's excellent and tender