Chec cu banane (Plain Banana Bread)

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        Cred ca v-am mai spus ca eu ador checurile la micul dejun, mai ales acest chec simplu cu banane care lasa o aroma in casa de stai cu ochii pe cuptor pana e gata sa mananci o feliuta :)) pentru ca de curand mi-am cumparat o forma de chec din ceramica de la Paula Deen, m-am gandit sa o testez si sa repet checul cu banane, ca mi-a fost dor de aroma lui. Ca si comparatie cu alte tavi de metal non stick, checul a iesit mai pufos, a crescut mai mult, si a avut o culoare mai deschisa ca altadata, e drept ca a fost copt la o temperatura mai mica. Asa ca in urma experientei mele va recomand cu caldura, daca aveti acces la ele, sa cumparati forme Paula Deen, sunt tare frumoase. Si acum sa vedem reteta.

O poza cu forma pentru chec:

Ingrediente:

     3 banane coapte bine
     2 oua
     1/2 cana zahar
     1/2 cana ulei
     2 cani faina
     zahar vanilat
     1/2 lingurita praf de copt
     1/2 lingurita bicarbonat de sodiu
     putina sare
     eu am pus si 2 linguri de iaurt simplu                                


Cum se face:

    Preincalzim cuptorul la 175 grade.

Curatam bananele de coaja si le mixam.

Adaugam zaharul si mixam bine.

Treptat adaugam ouale si uleiul mixand pana cand isi mareste volumul.

 Adaugam faina amestecata cu praful de copt si bicarbonatul, iaurtul si mixam pe viteza cea mai mica.

Tapetam tava cu ulei si faina (s-a comportat perfect, checul nu s-a lipit deloc)si punem aluatul in tava.

Dam la cuptor la 175 grade timp de 1 ora (verificati cu o scobitoare daca e gata). Dupa ce e gata, lasati-l 15 minute sa ramana in cuptor, cu usa intredeschisa, sa nu se lase dintr-odata.
Scos din tava...Bon appetit!

A iesit perfect, nu s-a lipit deloc si a umplut casa cu o aroma nemaipomenita. Vi-l recomand cu mult drag!

English version


       I think I told everyone that I adore cakes for breakfast, especially this plain banana bread thatleaves a scent in the house that makes you keep an eye on the oven to see when it's ready so you caneat a slice :)) Since I recently bought a ceramic loaf pan from Paula Deen, I thought of repeating the  banana bread. Compared with other non-stick metal pans, the cake came out fluffy, very tall, and had a lighter color as my previous one, it's true though that it was baked at a lower temperature. So after my experience, I highly recommend if you have access to them, to buy Paula Deen forms, they're very beautiful. And now let's see the recipe.

A picture with my loaf pan.

Ingredients:

    3 ripe bananas

    2 eggs

    1/2 cup sugar

    1/2 cup oil

    2 cups white flour

    1/2 teaspoon baking powder

    1/2 teaspoon baking soda

    vanilla

    I added 2 tablespoons of yogurt

How it's made:

We first preheat the oven at 350 degrees.

  We peel the bananas and mix them until we get a paste.

  We add the sugar, eggs and oil, one at a time until the mixture increases its volume.

  Using a lower speed on the mixer, we add the flour mixed with the baking powder and baking soda, the yogurt and we mix it well.

  We grease and flour the pan and we place the batter in the pan.

  We place the pan in the oven at 350 degrees for 1 hour (you should check if it's ready by inserting a wooden toothpick in the middle, if it comes out clean it's ready).

  When it's finished, leave it in the pan to cool down (in the oven) for 15 minutes.

  Place it on a plate and slice... Bon appetit!