Pan de Minimo

Ingredients for 1 servings:

• 550 g banana(s), very ripe, weighed in the peel
• 140 g margarine or butter
• 120 g sugar, possibly brown
• 1 packet of vanilla sugar
• 2 eggs
• 300 g flour
• 30 g desiccated coconut, can be omitted, then take a little more flour
• 1 pinch of salt
• 1 packet of baking powder
• 1 pinch of nutmeg
• 1 pinch of cinnamon
• 1 tbsp rum
• e.g. orange peel or
• Lemon peel (zest) or
• Chocolate shavings
• Fat for the mold
• possibly nuts for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Banana bread from Honduras or Central America

Preheat the oven to 180°C. Puree the bananas thoroughly, then beat the margarine or butter with the sugar, a pinch of salt, and vanilla sugar until fluffy. Slowly add the eggs, followed by the banana mixture. Mix the flour with the baking powder and desiccated coconut and pour over the mixture. Fold in loosely. Stir in the remaining ingredients. Pour the batter into a greased loaf pan (sprinkle with grated nuts if desired!). Bake at 180°C for about 60 minutes (do the knitting needle test – if nothing sticks to the needle, it’s done). Turn out onto a wire rack. Be careful not to break it when turning it out or flipping it over! It’s better to let it cool slightly first. Be careful not to add too many bananas to the batter, or it will be too runny. Using brown sugar instead of white sugar will help it stay a little crispy.