“When life gives you bananas…” (forse è meglio che non continui) – Banana bread all’olio di oliva

Non so bene il perché, ma ho una stramba predisposizione ad utilizzare, spesso senza una volontà ben precisa, battute che contengono evidenti doppi sensi.

Sarà che mi diverto tanto a strappare un sorriso che il più delle volte mi viene naturale cercare ogni mezzo per farlo.

E così, quando ho iniziato a pensare al titolo giusto per questo post, mi sono detta che sarebbe stato carino iniziare con una rielaborazione di quel famoso detto inglese “when life gives you lemons, make a lemonade“, sostituendo ai limoni il frutto oggetto della ricetta del giorno, la banana.

Solo a metà frase ho colto che sarebbe stato difficile trovare una continuazione socialmente accettabile alla frase “when life gives you bananas“. Ma, se la vita vi offre davvero delle banane (e per di più in via di marcescenza), non pensate al peggio, fate un bel banana bread, che così farete contenti tutti con un ottimo dolce da colazione.

Inoltre, questo post vi ha offerto una preziosa lezione di vita: qualsiasi cosa vi offra la vita (o un acquisto sproporzionato di banane) si può trasformare in un’occasione positiva, almeno per la colazione.

La ricetta di questo banana bread è presa dal sito 101 cookbooks e da me lievemente modificata.

Banana bread all'olio extra-vergine di oliva

Di Pubblicata:

  • Preparazione: 10 minuti
  • Cottura: 50 minuti
  • Pronta In: 60 minuti

Ingredienti

Istruzioni

  1. Preriscaldate il forno a 175°C e sistemate la griglia del forno nel mezzo. Imburrate ed infarinate uno stampo da plum-cake.
  2. In un'ampia terrina, mescolate le due farine, lo zucchero, il lievito e il sale. In un'altra terrina, mescolate l'olio, le uova, la polpa di banana schiacciata, lo yogurt e la scorza di limone.
  3. Versate il composto liquido in quello secco e mescolate brevemente con una spatola.
  4. Versate il composto nella teglia che avete preparato in precedenza e cuocete in forno già caldo per circa 50 minuti. Lo scopo è ottenere un bel colore dorato, ma senza perdere l'umidità del banana bread, quindi non cuocetela troppo.
  5. Trasferite il banana bread su una griglia e lasciate raffreddare nella teglia per 10 minuti, poi sformate e lasciate raffreddare completamente.
  6. Aggiornamento del 10/09/14 Ho provato una variante: niente farina integrale, ma farina ai semi Antiqua macinata a pietra, 125g di yogurt magroo alla banana, niente scorza di limone e un'aggiunta di 40g di noci tritate grossolanamente, mentre procedimento e cottura rimangono uguali. Consigliatissima anche questa versione.

 

Banana bread blog

84 pensieri su ““When life gives you bananas…” (forse è meglio che non continui) – Banana bread all’olio di oliva

  1. Alora vorrà dire che costringerò una banana a maturare per bene!! questa versione all’olio d’oliva mi intriga molto:) risultato splendido, complimenti:*
    un abbraccio e buon fine settimana:*

    1. Eh sì! Per il banana bread vale la pena fare maturare a bella posta due o tre banane! 😀

      La versione con olio e yogurt è una di quelle che mi è piaciuta di più, oltre ad essere molto leggera ed adatta alla colazione 🙂

      A presto

      Giulia

  2. Io te lo dico, ma le banane a colazione hanno altri doppi sensi!!! 🙂 prova il pane alle banane non troppo zuccherato con i patè, me l’hanno insegnato e fatto mangiare ad un corso di cucina… una vera libidine! non l’ho ancora replicato (in 3 anni di scuola ho cumulato ricette…) ma me lo ricordo eccellente! un bacino e a prestissimo! per davvero!!! <3

    1. Io l’ho detto che i doppi sensi mi escono proprio bene 😀
      Caspita, il banana bread con i patè non me lo sarei mai immaginato, ma qualcosa mi dice che la prova varrebbe la pena 🙂
      Eh, sì.. questa volta “a presto” è per davvero … ma davvero davvero (e al Colui mancano ancora i pantaloni bianchi..posso mica farlo venire in mutande!? :D)!!

      Baci baci

      Giulia

      PS. Eh sì, qui si è cambiata faccia… l’ho detto solo su Facebook, ma qualcosa mi dice che comunicarlo anche dal blog non sarebbe stato brutto 😉 Ti piace il nuovo look?

  3. E’ una vita che voglio fare il banana bread ma a me le banane finiscono molto prima di diventare troppo mature 😛

    1. Vedi, io ho il problema opposto.. meno male che qualcuno ha inventato il banana bread, così non mi devo auto-convicere che le banane marciulente siano buone! 😀

      Un abbraccio

      Giulia

    1. Grazie Chiara, per il tuo commento e per l’invito a partecipare al tuo contest.
      Se, come spero, riuscirò a produrre qualcosa di attinente al contest e degno di partecipare, lo farò con piacere!

      A presto,
      Giulia

      2013/6/18 Disqus

  4. Mooooooolto felice di aver conosciuto questo posticino ….
    La ricetta è fantastica, e con qualche modifica la potrei rendere totalmente in versione “milk free” …. sai sono tra le sfigatone/rompi … allergiche ai latticini e intollerante anche all’aria!!!! 🙂
    Allora a presto spero e complimenti per il tuo lavoro
    Un saluto ….”tra Mente&Cuore” 🙂

    1. Grazie mille per la tua visita e il tuo commento, Martina!
      Ma va, che quando si parla di allergie e intolleranze non c’è da scherzare e non si può essere considerati rompi!
      Comunque una versione senza latticini è possibile, non disperare 🙂

      A presto,

      Giulia

      Il giorno 22 giugno 2013 06:36, Disqus ha scritto:

  5. Giulietta, me lo consigli davvero? Tra pochi giorni le mille banane che ho comprato (perchè l’ho fatto?) saranno marroni…meritano quindi di fare questa degna fine????bacioni!

    1. Non lo consiglio.. lo stra-consiglio! Se le tue banane sono al punto giusto (cioè iper-mature, quasi da buttare), è ora!
      Buonissimo (e io non amo le banane) e moooolto adatto per la colazione 🙂
      A presto

      Giulia

  6. Banana bread sempre e comunque! E’ uno dei dolci che faccio spesso, visto che non mi piace buttare via le banane stramature. Anzi più sono mature e meno zucchero ci metto! Mi piace l’aggiunta di yogurt nell’impasto
    Ciao Isabel

    1. Ieri ho comprato delle banane al mercato a prezzo convenientissimo (quasi tirate dietro), e poi ho capito.. erano buonissime, ma al limite della maturazione.
      Una mangiata a metà mattina, e le altre dritte dritte nel banana bread, che è venuto davvero eccezionale! Ho usato una farina coi semi, poi, che gli ha dato davvero una marcia in più, insieme alle noci aggiunte nell’impasto! Lo yogurt è una bella aggiunta: dona ancora maggiore morbidezza e umidità all’impasto, e così si evita anche di usare il burro 😉

      Buona giornata

      Giulia

  7. Grazieeee!! e stasera le mie tre banane faranno degna fine con questa ricetta!! notato anche la variante con la farina di semi Antiqua e le noci 🙂 io ho in casa del cocco grattugiato, mi ispira assai pure quello! magari provo poi ti dico! un bacione bella donna! smuack

    1. In casa mia ormai banane marciulente sono sinonimo di banana bread 😉 Spero che questa ricetta ti piaccia.. e puoi modificarla un po’ come vuoi, anche col burro, per dire, o aggiungendo della frutta secca o delle gocce di cioccolato che, diciamolo, sono la morte sua 😀
      Però ti dirò che anche il cocco disidratato mi sa che ha il suo perché, ah se ce l’ha!!

      Un bacione!!
      Giulia

      Il giorno 12 novembre 2014 11:29, Disqus ha scritto:

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