Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup pinolillo (toasted corn flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, pinolillo, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the mashed bananas, milk, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes.
10. Transfer the bread to a wire rack to cool completely before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 15 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9x5 inch loaf, which serves 8-10 people.
Nutritional information:
Calories per serving: 280
Total fat: 10g
Saturated fat: 6g
Cholesterol: 65mg
Sodium: 260mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugars: 26g
Protein: 4g
Substitutions for ingredients:
- Pinolillo can be substituted with cornmeal or masa harina.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Butter can be substituted with margarine or coconut oil.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Milk can be substituted with almond milk or coconut milk.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Mix in chocolate chips or dried fruit, such as raisins or cranberries, for added sweetness.
- Use different types of flour, such as spelt flour or oat flour, for a healthier twist.
- Add spices, such as cinnamon or nutmeg, for extra flavor.
Tips and tricks:
- Make sure the bananas are ripe and mashed well for a moist and flavorful bread.
- Don't overmix the batter, as this can result in a tough and dry bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and bake in a 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the Pinolillo-Banana Bread sliced and arranged on a platter. Dust with powdered sugar and garnish with fresh fruit, such as sliced strawberries or kiwi.
Garnishes:
Dust with powdered sugar and garnish with fresh fruit, such as sliced strawberries or kiwi.
Pairings:
Serve the Pinolillo-Banana Bread with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the Pinolillo-Banana Bread with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the bread is too dry, try adding more mashed bananas or reducing the baking time.
- If the bread is too moist, try reducing the amount of milk or increasing the baking time.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling food. Store leftover bread in an airtight container at room temperature for up to 3 days.
Food history:
Pinolillo is a traditional toasted corn flour used in Central American cuisine. It is often used to make drinks and desserts, such as atole and tamales.
Flavor profiles:
The Pinolillo-Banana Bread has a sweet and nutty flavor from the toasted corn flour and ripe bananas.
Serving suggestions:
Serve the Pinolillo-Banana Bread sliced and arranged on a platter. Dust with powdered sugar and garnish with fresh fruit, such as sliced strawberries or kiwi.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A