{"id":13458,"date":"2020-05-21T09:00:16","date_gmt":"2020-05-21T13:00:16","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=13458"},"modified":"2020-05-21T05:05:07","modified_gmt":"2020-05-21T09:05:07","slug":"cooking-in-lockdown-banana-bread","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/cooking-in-lockdown-banana-bread\/","title":{"rendered":"Cooking in Lockdown: Banana Bread"},"content":{"rendered":"

The recent COVID-19 crisis has brought out the cook or\u00a0cocinero<\/em> in most of us. There are so many people sharing\u00a0recetas<\/em> or recipes online as well as some very funny\u00a0fracasos<\/em> or fails in the kitchen. I am not much of a baker, but a recent accumulation of pl\u00e1tanos<\/em> or bananas motivated me to make banana muffins.<\/p>\n

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Personal photo<\/p><\/div>\n

La receta<\/h3>\n

I am much more of a cook than a panadera<\/em> or baker, but banana bread is one of the few basic recipes I can easily make. The most important thing to remember is that your bananas should be very very ripe or maduros<\/em>! The mushier and darker the banana is, the better the bread. Based on several recipes I’ve come across, over ripe bananas will provide moisture and sweetness. Other important tips to remember are that you can use\u00a0harina blanca<\/em> or plain white flour or harina integral <\/em>or whole wheat flour. You can also substitute the milk for non-dairy options. Same thing for the type of sugar or\u00a0az\u00facar<\/em> you use. I would, however, consult online recommendations for using sugar substitutes. You can also add extras like nuts or chocolate or even more chunks of banana.<\/p>\n

Ingredientes<\/h4>\n
    \n
  • 8 cucharadas o 113 gramos de mantequilla sin sal\u00a0<\/em>(unsalted butter)\u00a0a temperatura ambiente\u00a0<\/em>(room temperature)<\/li>\n
  • 1 taza de az\u00facar granulada<\/em><\/li>\n
  • 2 huevos<\/em><\/li>\n
  • 1\/4 de taza de leche\u00a0<\/em><\/li>\n
  • 1 cucharada de extracto de vainilla\u00a0<\/em>(vanilla extract)<\/li>\n
  • 3 pl\u00e1tanos muy muy muy maduros<\/em><\/li>\n
  • 2 tazas de harina\u00a0<\/em><\/li>\n
  • 1 cucharadita de bicarbonato de sodio<\/em> (baking soda)<\/li>\n
  • 1\/4 cucharadita de sal<\/em><\/li>\n
  • 1\/2 taza de nueces o chispas de chocolate (opcional)<\/em><\/li>\n
  • 1 molde de pan o para cupcakes\/magdalenas<\/em><\/li>\n<\/ul>\n

    Instrucciones<\/h4>\n
      \n
    1. Calienta el horno a 350\u00b0 F o 180\u00b0 C y acomoda la bandeja en la parte baja de tu horno.\u00a0<\/em><\/li>\n
    2. Prepara tu molde ya sea con suficiente mantequilla o con papel pergamino<\/em> (parchment paper). Si usas molde para cupcakes, puedes usar moldes de papel para magdalenas<\/em> (cupcake liners).<\/li>\n
    3. En un bol grande, combina la mantequilla y el az\u00facar. Puedes hacer esto con un tenedor o con una batidora<\/em> (mixer).<\/li>\n
    4. Agrega los huevos uno por uno batiendo muy bien.<\/em><\/li>\n
    5. Agrega la leche y el extracto de vainilla, igual batiendo muy bien para que se incorporen a la mezcla.<\/em><\/li>\n
    6. Agrega los pl\u00e1tanos en pedazos y mezcla muy bien. Si estas mezclando con un tenedor, es mas f\u00e1cil machacar<\/em> (crush) los pl\u00e1tanos aparte y luego incorporar a la mezcla.\u00a0<\/em><\/li>\n
    7. Agrega la harina, bicarbonato y sal poco a poco hasta que se incorporen.<\/em><\/li>\n
    8. Dobla<\/em> (fold) las nueces o chispas de chocolate (o ambas!).<\/em><\/li>\n
    9. Agrega la mezcla a tu molde. Si son magdalenas, llena solo 3\/4 de cada molde.\u00a0<\/em><\/li>\n
    10. Hornea por 50 minutos si es panqu\u00e9 y 20 si son magdalenas. Es importante checar el pan ya que cada horno es diferente. <\/em>Para checar que el pan o las magdalenas est\u00e1n listas en el horno, inserta un palillo en el centro. Si este sale limpio, ya las puedes sacar del horno.\u00a0<\/em><\/li>\n
    11. Deja el panqu\u00e9 reposar por 10 minutos antes de sacarlo del molde.\u00a0<\/em><\/li>\n<\/ol>\n

      Tips<\/h3>\n

      Like I mentioned above, this recipe adapts well to white or wheat flour as well as the type of sugar. You can top it with chocolate chips or nuts or even mix these before baking. If you are vegan, I found a delicious recipe for banana and chocolate bread. You might notice some different terms. In the video, Marta uses banana and\u00a0pl\u00e1tano <\/em>and the use varies per Spanish speaking region.\u00a0In Mexico, we say\u00a0pl\u00e1tano,\u00a0<\/em>but most would understand if you said banana.\u00a0 She also calls chocolate chips\u00a0pepitas de chocolate, <\/em>but you can also call them chispas de chocolates<\/em>.<\/p>\n