BANANA BREAD WITH CASHEWS (PAO DE BANANA) - PORTUGUESE MOZAMBIQ
Make and share this Banana Bread With Cashews (Pao De Banana) - Portuguese Mozambiq recipe from Food.com.
Provided by Debbie R.
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In a medium bowl, beat butter till creamy. Add the sugar 1/3 cup at a time, beating after each addition. Add eggs, one at a time, continuing to beat. Mix in the vanilla and bananas.
- Sift together flour, baking powder and soda, and salt. Add creamy mixture, a little at a time, alternating with milk. Fold in chopped cashews. If you overbeat this, you will end up with tough bread.
- Butter and flour a large loaf pan. Pour in batter. Bake 1 hr or until tests clean with a toothpick.
Nutrition Facts : Calories 3584, Fat 143.6, SaturatedFat 70.9, Cholesterol 884.9, Sodium 2954.2, Carbohydrate 530.3, Fiber 14.7, Sugar 292.9, Protein 60.1
PAO: PORTUGUESE FARM BREAD
Provided by Food Network
Time 2h40m
Yield 1 (8-inch) round loaf
Number Of Ingredients 5
Steps:
- Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
- With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
- Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough.
- Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes. Now pulse for another 20 seconds.
- Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
- Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
- When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
- Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
- When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water. Preheat oven to 500 degrees F.
- Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
- Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.
GUATEMALAN BANANA BREAD - PAO DE BANANO
(pow day bah-nah-noh) Banana quick breads are widely popular. Americans tend to load theirs with walnuts. This Guatemalan version is distinctive with lime, allspice and cinnamon. Many quick breads are versatile enough to go from the breakfast table to the dinner table; this one is sweet enough to serve as a teacake.
Provided by Olha7397
Categories Quick Breads
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches.
- Mix all ingredients; beat 30 seconds.
- Pour into pan. Bake until wooden pick inserted in center comes out clean, 9-inch loaf about 70 to 80 minutes, 8 1/2 inch loaves 55 to 60 minutes.
- Cool slightly. Loosen sides of loaf from pan with a knife; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.
Nutrition Facts : Calories 324.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 27.5, Sodium 468.6, Carbohydrate 62.3, Fiber 1.8, Sugar 28.8, Protein 5.3
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