Bolo de Banana Guatemalteco (Pastel de Banano)
Pastel de banano Diga: pahs-TEHL deh bah-NAH-noh
Pastel de banano é um bolo de banana guatemalteco úmido feito com bananas bem maduras, manteiga, ovos e um toque suave de canela. É uma sobremesa caseira, frequentemente assada para aniversários, meriendas e café da tarde, quando a fruteira está cheia de bananas com manchas escuras. A migalha é macia e levemente temperada, doce mas não enjoativa, com um sabor profundo de banana que melhora à medida que esfria. Uma polvilhada de açúcar de confeiteiro é suficiente; o bolo não precisa de cobertura elaborada.
Bolo de Banana Guatemalteco (Pastel de Banano)
Pastel de banano
Pronúncia pahs-TEHL deh bah-NAH-noh
- Rende
- 8
- Preparação
- 20 min
- Cozimento
- 35 min
- Total
- 55 min
- Nível
- Fácil
Também sem nozes.
Alergênicos: contém glúten, leite, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Cake
To finish
Modo de preparo
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.
Variantes regionais
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.
Notas do cozinheiro
- 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.
Sirva com
Serve with Guatemalan coffee or hot chocolate; a spoonful of whipped cream is a nice extra.
Antecipe e armazenamento
Keeps wrapped at room temperature for up to 2 days or refrigerated for up to 4 days; bring to room temperature before serving.
