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TAMARA HERSOM
Pain banane classique
J'ai trouvé cela dans l'édition de septembre 2003 de Cooking Light.J'ai fait une petite modification et j'ai utilisé du yogourt à la vanille au lieu de simple (uniquement parce que je n'en avais aucune). C'est un pain très moelleux et pas difficile à faire non plus. .... j'espère que vous apprécierez
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Ingrédients
Préparation
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Refroidir complètement sur une grille.
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Verser légèrement la farine dans des tasses à mesurer sèches, à niveau avec un couteau.
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Mélanger la farine, le bicarbonate de soude et le sel en mélangeant avec un fouet.
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Mettre le sucre et le beurre dans un grand bol et battre au mélangeur à vitesse moyenne jusqu'à consistance homogène (environ 1 minute). Ajouter les œufs un à la fois, en battant bien après chaque addition.
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Ajouter la banane, le yogourt et la vanille; battre jusqu'à consistance homogène.
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Ajouter le mélange de farine; battre à basse vitesse jusqu'à ce que le mélange soit humide.
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Déposer la pâte dans un moule à pain de 22 x centimètre enduit d'un aérosol de cuisson.
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Cuire au four à 350 ° F pendant 1 heure ou jusqu'à ce qu'une pique en bois insérée au centre en ressorte propre.
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Laisser refroidir 10 minutes dans une casserole sur une grille puis retirer de la casserole.
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Refroidir complètement sur une grille.
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Cool completely on wire rack.
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Donne 1 pain.
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Donne 1 pain.
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