{"id":159785,"title":"Banana bread autentic, \u00een stil american","modified":"2026-07-20T16:19:17+02:00","plain":"Un banana bread moale \u0219i parfumat, cu banane bine coapte \u0219i scor\u021bi\u0219oar\u0103, t\u0103iat \u00een felii groase pentru micul dejun sau pentru gustarea de dup\u0103-amiaz\u0103.\n\n\n\nAjung trei banane foarte coapte, uitate pe blat, ca totul s\u0103 \u00eenceap\u0103. La cuptor, parfumul lor dulce umple buc\u0103t\u0103ria, crusta se rumene\u0219te, iar scor\u021bi\u0219oara adaug\u0103 o not\u0103 cald\u0103. \u00cel tai c\u00e2t \u00eenc\u0103 e u\u0219or c\u0103ldu\u021b, cu miezul fraged \u0219i dens, \u0219i \u00een\u021belegi imediat de ce dispare at\u00e2t de repede.\n\n\n\nO alt\u0103 bun\u0103tate pentru micul dejun : brio\u0219e cu afine\n\n\n\nBanana bread simplu \u0219i pufos\n\n\n\nAcest banana bread se feliaz\u0103 frumos \u0219i are la baz\u0103 mult\u0103 banan\u0103 bine coapt\u0103, zdrobit\u0103. Compozi\u021bia reune\u0219te f\u0103in\u0103, bicarbonat, unt, zah\u0103r brun, ou\u0103, sare, scor\u021bi\u0219oar\u0103, vanilie \u0219i pu\u021bin iaurt grecesc sau sm\u00e2nt\u00e2n\u0103 gras\u0103, pentru un miez fraged. Dup\u0103 preferin\u021b\u0103, se pot ad\u0103uga nuci, nuci pecan sau pic\u0103turi de ciocolat\u0103.\n\n\n\nZah\u0103rul este folosit cu m\u0103sur\u0103 : doar at\u00e2t zah\u0103r brun c\u00e2t trebuie pentru a l\u0103sa banana \u00een prim-plan. Pentru o variant\u0103 mai apropiat\u0103 de un desert, pute\u021bi ad\u0103uga pu\u021bin mai mult.\n\n\n\nIngredientele de baz\u0103 pentru banana bread\n\n\n\nF\u0103ina d\u0103 structur\u0103 \u0219i permite felii curate, bicarbonatul ajut\u0103 la cre\u0219tere, sarea echilibreaz\u0103 dulcea\u021ba \u0219i pune \u00een valoare aroma bananelor, iar scor\u021bi\u0219oara aduce o not\u0103 cald\u0103 f\u0103r\u0103 s\u0103 acopere fructul.\n\n\n\nUntul moale aduce gust \u0219i fr\u0103gezime, zah\u0103rul brun ofer\u0103 o dulcea\u021b\u0103 u\u0219or caramelizat\u0103, iar ou\u0103le leag\u0103 aluatul. Vedeta re\u021betei este banana foarte coapt\u0103, zdrobit\u0103, care d\u0103 arom\u0103 \u0219i umiditate. Pu\u021bin iaurt grecesc sau sm\u00e2nt\u00e2n\u0103 gras\u0103 p\u0103streaz\u0103 miezul fraged, iar vanilia rotunje\u0219te gustul.\n\n\n\nAve\u021bi prea multe banane coapte ? \u00cencerca\u021bi budinca de banane\n\n\n\nVaria\u021bii, preparare \u0219i p\u0103strare\n\n\n\nP\u0103stra\u021bi nucile sau nucile pecan pentru un plus de crocant ori \u00eenlocui\u021bi-le cu pic\u0103turi de ciocolat\u0103. Dac\u0103 nu ave\u021bi iaurt grecesc sau sm\u00e2nt\u00e2n\u0103 gras\u0103, folosi\u021bi aceea\u0219i cantitate de banan\u0103 zdrobit\u0103, piure de mere f\u0103r\u0103 zah\u0103r ori piure simplu de dovleac.\n\n\n\nPoft\u0103 de o p\u00e2ine dulce de \u00eemp\u0103r\u021bit ? monkey bread\n\n\n\nBananele foarte coapte dau aroma cea mai intens\u0103 \u0219i cel mai fraged miez. Dup\u0103 ce ad\u0103uga\u021bi ingredientele uscate, amesteca\u021bi doar c\u00e2t s\u0103 se omogenizeze, f\u0103r\u0103 s\u0103 insista\u021bi. La jum\u0103tatea timpului de coacere, acoperi\u021bi-l cu o folie de aluminiu, ca s\u0103 nu se rumeneasc\u0103 prea tare.\n\n\n\nEste gata c\u00e2nd o scobitoare iese cu c\u00e2teva firimituri umede pe ea. L\u0103sa\u021bi-l s\u0103 se r\u0103coreasc\u0103 \u00een tav\u0103, apoi s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a-l felia : astfel \u00ee\u0219i p\u0103streaz\u0103 mai bine forma. Bine \u00eenvelit, se p\u0103streaz\u0103 trei zile la temperatura camerei.\n\n\n\n\n\n\tBanana bread american autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g de f\u0103in\u0103 alb\u01031 linguri\u021b\u0103 de bicarbonat de sodiu0,25 linguri\u021b\u0103 de sare0,5 linguri\u021b\u0103 de scor\u021bi\u0219oar\u0103 (m\u0103cinat\u0103)115 g de unt nes\u0103rat (\u00eenmuiat)150 g de zah\u0103r brun (tasat)2 ou\u0103 (la temperatura camerei)345 g de banane bine coapte (zdrobite (aproximativ 3 mari sau 4 medii))80 g de iaurt grecesc natur (sau sm\u00e2nt\u00e2n\u0103 gras\u0103, la temperatura camerei)1 linguri\u021b\u0103 de extract de vanilie90 g de nuci pecan (sau nuci, tocate grosier (op\u021bional))\t\n\t\n\t\tPozi\u021biona\u021bi gr\u0103tarul pe treimea inferioar\u0103 a cuptorului \u0219i pre\u00eenc\u0103lzi\u021bi-l la 180\u00b0C.Unge\u021bi o form\u0103 de chec de 23 x 13 cm.Amesteca\u021bi cu un tel f\u0103ina, bicarbonatul, sarea \u0219i scor\u021bi\u0219oara.\u00centr-un bol mare, mixa\u021bi untul cu zah\u0103rul brun timp de aproximativ 3 minute, la vitez\u0103 medie-mare, p\u00e2n\u0103 c\u00e2nd ob\u021bine\u021bi o compozi\u021bie deschis\u0103 la culoare \u0219i cremoas\u0103.Ad\u0103uga\u021bi ou\u0103le, pe r\u00e2nd, la vitez\u0103 medie, mix\u00e2nd bine dup\u0103 fiecare.\u00cencorpora\u021bi bananele zdrobite, iaurtul (sau sm\u00e2nt\u00e2na) \u0219i vanilia.Ad\u0103uga\u021bi ingredientele uscate \u0219i mixa\u021bi la vitez\u0103 mic\u0103 doar p\u00e2n\u0103 la omogenizare, f\u0103r\u0103 s\u0103 amesteca\u021bi \u00een exces.\u00cencorpora\u021bi nucile, dac\u0103 le folosi\u021bi.Turna\u021bi aluatul \u00een form\u0103.Coace\u021bi timp de 60 p\u00e2n\u0103 la 65 de minute, acoperind cu folie de aluminiu la jum\u0103tatea coacerii, pentru a evita rumenirea excesiv\u0103 a suprafe\u021bei.Verifica\u021bi dac\u0103 este copt: o scobitoare introdus\u0103 \u00een centru trebuie s\u0103 ias\u0103 cu doar c\u00e2teva firimituri umede.L\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 timp de 1 or\u0103 \u00een form\u0103, pe un gr\u0103tar, apoi scoate\u021bi-l din form\u0103 \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a-l felia.\t\n\t\n\t\t\t\n\t\n\t\tDessert, Go\u00fbterAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/159785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=159785"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/159785\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/159432"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=159785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=159785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=159785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}