{"id":4598,"date":"2017-01-08T16:42:43","date_gmt":"2017-01-08T15:42:43","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&p=4598\/"},"modified":"2025-05-09T15:35:32","modified_gmt":"2025-05-09T13:35:32","slug":"banana-bread-vegan","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/banana-bread-vegan\/","title":{"rendered":"Banana Bread vegan"},"content":{"rendered":"\n

No suelo hacer pan o pasteles a menudo, pero este Banana Bread vegan fue amor a primer bocado. Mi compa\u00f1era de estudios Jenny lo trajo un d\u00eda a clase y desde entonces hago el Banana Bread con frequencia! Sin huevos, sin mantequilla. Nuestra grasa: aceite virgen de coco. Nuestra harina: de espelta. Este pan de platano se mantiene bien el el frigo hasta aprox. 6 d\u00edas, pero muy probablemente no ocurrir\u00e1 ese caso nunca. Familia, amigos, vecinos y sobrinos adoran este pan de platano! Tambi\u00e9n los no veganos.<\/p>\n\n\n\n

Tiempo de preparaci\u00f3n:<\/strong> 10 minutos, tiempo de hornear: 50 minutos<\/p>\n\n\n\n

Ingredientes<\/strong><\/p>\n\n\n\n

400 gr. platanos muy maduros (unos 4)<\/p>\n\n\n\n

250 gr. harina de espelta semi-integral Tipo 1050 o blanca tipo 630. El integral no sirve en este caso<\/p>\n\n\n\n

10 gr. levadura en polvo<\/p>\n\n\n\n

90 – 100 gr. de aceite virgen coco (si utilizas la harina tipo 630 solo necesitas 80 gr. de aceite)<\/p>\n\n\n\n

80 gr. azucar integral<\/p>\n\n\n\n

100 gr. chocolate negro (yo utilizo chocoltae negro \u00abnormal\u00bb porque no soy vegana)<\/p>\n\n\n\n

10 – 12 nueces (nogal) picados en trozos gruesos<\/p>\n\n\n\n

una pisca de canela<\/p>\n\n\n\n

un poco de vainilla si te apetece (polvo o de rama)<\/p>\n\n\n\n

Preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Calentar el horno a 185\u00baC. Si el horno funciona con aire que circula ponlo a 175\u00baC.<\/p>\n\n\n\n

Hay que machacar los platanos pelados, el azucar y el aceite de coco juntos con un tenedor. Debe quedar una masa tipo papilla pero no demasiado lisa, es bueno si se ven todav\u00eda algunos trozos de platano. Si el aceite de coco ha quedado \u00abfirme\u00bb en su tarr\u00f3n, saca la cantidad necesaria y calientala un poquito en una olla antes de verterlo por encima de los platanos.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

<\/p>\n\n\n\n

Despues a\u00f1ade la levadura, la harina y la canela. Remueve todo con el tenedor hasta que ya no se pueda ver el blanco de la harina. Con eso ya es suficiente. No hay que removerlo m\u00e1s tiempo. Y no hace falta removerlo con una maquina! Al contrario. Empeora el resultado.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

<\/p>\n\n\n\n

Ahora a\u00f1ade el chocolate picado y las nueces troceados y remueve todo brevemente.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

<\/p>\n\n\n\n

Con un poco de aceite de coco engrasa el molde rectangular y vierte la masa dentro. El pan de platano debe hornearse durante 50 minutos en total. Si la crosta se pone demasiado oscuro, pon un poco de papel de plata encima, unos 10 minutos antes de sacarlo. Dejar enfriar y disfruta de este pan sensacional. Crujiente por fuera, jugoso por dentro. Y sienta muy bien al comer y digerirlo.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

<\/p>\n\n\n\n

Esta receta es una adaptaci\u00f3n del pan de platano del blog \u00abTines vegane Backstube\u00bb, un tesoro de dulces veganas. Y gracias a Jenny por dejarme probar el primer trozo!<\/p>\n\n\n\n

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