Banana bread with brown glace

This banana bread with brown glace  is a small tuning of  the Starbucks-style Banana bread , to which I have added six bonbon chestnuts or brown glace and some pieces of almond that I had left over from decorating the roscones of Reyes the other day. In short, nothing was left over, so it seems like it.

The popularization of Banana Bread or banana bread in American cuisine came about thanks to one of the most important inventions in the kitchen, the discovery of baking soda or chemical yeast.

It was in the 1930s, with this ingredient first appearing in 1933 in the Pillsbury cookbook, famous in its day for its cooking contests. The origin of this sponge cake is unknown although some speculate that it should have emerged after the discovery of potassium carbonate (K2CO3) in 1742 and its subsequent introduction into the kitchen.

The simplicity of this recipe made it one of the favorites in American homes and later spread to the rest of the world. The recipe is simple and the ingredients are cheap. The result, simply spectacular. I encourage you to try it at home, you will repeat.

Preparation of banana bread with brown glace

1. We grease a cake pan, I have chosen a cake pan, but you can use the one you like best. Spread with butter and sprinkle with a little flour.
2. Put the bananas (that are ripe), the sugar and the milk in a bowl. Crush with a fork until there is a light puree but in which the banana pieces are noticeable. This puree is the one that will give banana bread that delicious touch, with a slight sweetness but not too much.
3. We sieve the flour and baking powder to avoid small impurities, in this case we are going to use chemical yeast or baking powder (as they call it in America) Royal type. Add the baking soda and salt to the bowl. We remove bringing these ingredients together.
4. Mix the butter in the ointment (at room temperature) and the vanilla essence until it is creamy, then add the eggs one by one. We add everything to the previous mix. We beat everything well until there is a soft sponge cake cream.
5. Once we have the base cream comes the most important step, we mix with the crushed banana pieces that we will distribute with a fork through the cream so that the banana pieces are visible.
6. We break the Marron Glacé into 4 equal pieces. I have used a well-known brand in Ourense, Cuevas, some specialists in Marron Glacé.
7. Pour the mixture into the cake pan and introduce the pieces of bonbon chestnut. I also added some pieces of chopped almonds that were left over from another dessert, about 50 grams, to give it a touch of nuts.
8. We bake the cake in the preheated oven at 180º degrees about 40-45 minutes (as I mentioned in some other recipe, it all depends on the oven, always look with a fork that stays dry). The last 10 minutes cover the bread with a piece of aluminum foil so that it is not very toasted.
9. We remove from the oven and let cool. We unmold carefully and try it.

The milk was not in the original recipe but it gives the cake a creamier touch. You can remove it from the recipe if you wish, it comes out quite similar. Another advantage of this breakfast or snack dessert is that it lasts for several days thanks to the texture of the banana that makes it look like it is freshly made.

And as always I say to you, companions of the kitchen: May your hobby be cooking and your delicious recipes.