Kolač od banane i naranče (Banana Orange Bread)
Try this Kolač od banane i naranče (Banana Orange Bread) recipe, or contribute your own.
Try this Kolač od banane i naranče (Banana Orange Bread) recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (700g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Zagrijte pecnicu na 180°C.
- Å ecer, ulje i jaja pjenasto izradite mikserom.
- Dodajte banane, dolijte sok, dobro sjedinite.
- Sve suhe sastojke pomiješajte u zasebnoj zdjeli pa dodajte smjesi jaja i banana.
- Izlijte u kalup obložen papirom za pecenje.
- To može biti uski kalup za kruh ili manja tepsija.
- Pecite na 180°C oko sat vremena ili dok ne dobije lijepu, zagasito smedu boju.
- Ohladite na rešetki prije serviranja.
Baking on a strict grocery budget leaves zero room for wasted ingredients or ruined loaves. This formula uses overripe fruit and pantry staples to yield a dense loaf without requiring expensive specialty additions. Achieving the correct structure requires avoiding several common missteps.
- Do not use underripe green fruit; bananas must be heavily speckled or fully black to provide enough natural sweetness and moisture for the 400 grams of flour.
- Whisk the eggs, sugar, and oil until pale and thoroughly emulsified before adding the liquid components, ensuring the fat does not separate during baking.
- Fold the dry ingredients gently with a spatula rather than an electric mixer once combined, preventing gluten overdevelopment that results in a rubbery crumb.
- Bake the batter at 180 degrees Celsius for approximately sixty minutes, checking for doneness when a wooden skewer inserted into the center emerges clean.
- Cool the loaf completely on a wire rack before slicing to let the interior starches set properly and prevent crumbling.
Pair slices with strong black coffee or unsweetened tea to balance the rich sweetness of the fruit and nuts. Store leftovers wrapped tightly at room temperature for up to three days or freeze individual portions for later consumption.
