Ingredients with Measurements:
- 1 cup of acaçá flour
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
Special equipment needed:
- 1 loaf pan (9 x 5 inches)
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the loaf pan with butter and line it with parchment paper.
2. In a medium bowl, whisk together the acaçá flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until well combined.
4. Add the mashed bananas, milk, and vanilla extract to the butter mixture and stir until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-60 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- This recipe makes 1 loaf of banana bread, which serves 8-10 people.
Nutritional information:
- Calories: 320 per serving
- Fat: 12g
- Carbohydrates: 50g
- Protein: 4g
- Fiber: 2g
- Sugar: 28g
Substitutions for ingredients:
- You can substitute the acaçá flour with cornmeal or polenta.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use almond milk or coconut milk instead of regular milk.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Add 1 teaspoon of cinnamon to the batter for a warm and spicy flavor.
Tips and tricks:
- Make sure the bananas are ripe and mashed well to ensure a moist and flavorful bread.
- Do not overmix the batter, as this can result in a tough and dense bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the banana bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the banana bread, wrap it in aluminum foil and heat it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Slice the banana bread and serve it on a platter with fresh fruit and whipped cream.
Garnishes:
- Dust the banana bread with powdered sugar or cinnamon sugar for a sweet touch.
Pairings:
- Serve the banana bread with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the bread is too dry, try adding an extra mashed banana or 1/4 cup of applesauce to the batter.
- If the bread is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the banana bread in an airtight container to prevent contamination.
Food history:
- Acaçá is a traditional Brazilian dish made from cornmeal or cassava flour. It is often served as a breakfast or snack food.
Flavor profiles:
- The banana bread has a sweet and moist flavor with a hint of vanilla. The acaçá flour adds a nutty and slightly earthy flavor to the bread.
Serving suggestions:
- Serve the banana bread warm or at room temperature with a dollop of whipped cream or a drizzle of honey.
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