Torta di banane guatemalteca (Pastel de Banano)
Pastel de banano Pronuncia: pahs-TEHL deh bah-NAH-noh
Il pastel de banano è una torta di banane guatemalteca umida preparata con banane molto mature, burro, uova e un tocco delicato di cannella. È un dolce casalingo, spesso preparato per compleanni, meriendas e caffè pomeridiano, quando la fruttiera è piena di banane con macchie scure. La mollica è tenera e leggermente speziata, dolce ma non stucchevole, con un profondo sapore di banana che migliora raffreddandosi. Una spolverata di zucchero a velo è sufficiente; la torta non necessita di glassature elaborate.
Torta di banane guatemalteca (Pastel de Banano)
Pastel de banano
Pronunciato pahs-TEHL deh bah-NAH-noh
- Porzioni
- 8
- Prep
- 20 min
- Cottura
- 35 min
- Totale
- 55 min
- Livello
- Facile
Anche senza frutta a guscio.
Allergeni: contiene glutine, latte, uovo. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Cake
To finish
Preparazione
Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Beat the butter and sugar with an electric mixer until pale and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each, then beat in the vanilla.
Mash the bananas until mostly smooth, then stir in the milk. Beat the banana mixture into the butter mixture; it may look slightly curdled.
Add the dry ingredients in two additions, folding with a spatula just until no dry streaks remain; do not overmix.
Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until deep golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then turn out onto a wire rack, remove the parchment, and cool completely.
Dust with powdered sugar just before serving.
Varianti regionali
Some cooks fold in 1/2 cup (60 g) toasted chopped walnuts or chocolate chips, or bake the batter in two 8-inch (20 cm) pans for a layer cake filled with lightly sweetened whipped cream.
Note del cuoco
- Use bananas with heavily speckled or black skins; they give the cake its sweetness and moisture.
- Fold gently after adding the flour so the crumb stays tender.
- If the top browns too quickly, tent it loosely with foil during the last 10 minutes of baking.
Servire con
Serve with Guatemalan coffee or hot chocolate; a spoonful of whipped cream is a nice extra.
Preparazione in anticipo e conservazione
Keeps wrapped at room temperature for up to 2 days or refrigerated for up to 4 days; bring to room temperature before serving.
