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.
Pastel de Plátano y Amaranto
- load tin
- parchment paper
- 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
- 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.