Pastel de Plátano y Amaranto
I don’t usually do sweet stuff at home, but this week I’m feeling the the changing of the weather and I’ve been craving sweet things, also, I think it is a good excuse to cook with my children.
Today I bake this amazing banana and amaranth cake loaf. I love baking banana bread and sometimes I add chocolate, but today I though of adding amaranth, which is this amazing and super nutritional cereal that we eat in Mexico. The result was amazing, a nice moist and fluffy loaf, better than the usual banana cake I make.
In Mexico, Amaranth is usually used to make “alegrias”, these sweet kind of cookies are so delicious and nutritious. I will make some soon and I will post the recipe here on my blog.
Love,
Karla x
Pastel de Plátano y Amaranto
Equipment
- load tin
- parchment paper
Ingredients
- 2 medium ripe bananas mashed
- 180 g all purpose flour
- 150 g caster sugar
- 20 g puffed amaranth
- 50 g salter butter melted
- 1 tsp vanilla extract
- 2 medium eggs room temperature, whisked.
- ½ tsp baking soda
- ⅛ tsp salt
Instructions
- Preheat the oven to 180C°, 350F°, Gas 4. Cover a 4×8 loaf tin with parchment paper.
- Using a large bowl, mashed the bananas with a fork and add the melted butter.
- Then stir in the sugar, beaten eggs, and vanilla extract and add them into the mashed bananas and butter mix.
- Add the salt and baking soda to the flour, then add these into the wet mixture.
- Add the amaranth and mix well and pour the batter into the loaf tin.
- Place in the oven and bake for 40 minutes. To make sure it is properly cooked, insert a toothpick right in the centre, if it comes out wet, let the loaf for 5 more minutes in the oven.
- If it comes out dry, let it cool down for a few minutes, before transfer it to a cooling rack.
- Once cool down, enjoy it with a hot Mexican chocolote or some tres leches ice cream.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in North London.
Listo!
Provecho!
