Banana Bread with Corn Butter
8 servings
80 minutes
Banana bread with corn oil is a tender pastry with a deep banana aroma and a subtle nutty note from the corn oil. This Italian version of classic banana bread is light and airy in texture due to a special dough preparation method. The flavor balances between the natural sweetness of bananas and caramel notes of sugar, creating a harmonious dessert that pairs wonderfully with a cup of aromatic espresso. It can be served as a standalone treat, complemented with fruits or spread with cream. In Italy, such simple yet exquisite recipes are passed down through generations, creating cozy moments during family breakfasts. Banana bread is perfect for a morning snack or a cozy bite throughout the day.
1
Peel the bananas and puree them in a blender.
- Bananas: 500 g
2
Knead the dough from flour, sugar, eggs, corn oil, bananas, milk, soda, and salt. The dough should be creamy and completely homogeneous.
- Wheat flour: 500 g
- Sugar: 500 g
- Chicken egg: 4 pieces
- Dry milk: 60 g
- Corn oil: 120 ml
- Salt: to taste
- Soda: 20 g
3
Grease the baking dish with butter. Place the dough in it and bake in the oven at 180 degrees for 1 hour.
- Corn oil: 120 ml