ITALIANO
ENGLISH
DEUTSCH
СРПСКИ
Simple, tasty and easy to make at home, these super soft mini cakes are perfect to take to school in a lunch bag or rucksack: the perfect snack to encourage even fussy children to “eat” fruit. Based on the classic Anglo-Saxon “Banana Bread”, they are tastier and softer thanks to the addition of the sweet Modì apple pulp and delicious chocolate chips!
You can make them together with your children and bake them in round muffin tins or in small rectangular plumcake moulds.
Green tip: the mini banana-apple breads are delicious as soon as they come out of the oven but they can also be prepared in advance and stored in the refrigerator for a few days (2-3), well wrapped in cling film. Just heat them for a few minutes in an oven at 170°C (338°F) to bring out their softness.
Change Language
Mini Banana-Apple Bread
Finger Food,Occasions | Seasonal Recipe | Green Recipe
Previous
Ingredients for for about 6 mini breads
Ripe banana | 1 (approx. 180-200g) (approx. 6.35-7.05 ounces)
Modì apple | 1 (approx. 200g) (approx. 7.05 ounces)
Egg | 1
Flour 00 | 200g (7.05 ounces)
Sugar | 100g (3.50 ounces)
Melted butter | 125g (4.40 ounces)
Baking powder | 11g (0.38 ounces)
Multiflora honey | 2 tablespoons
Lemon juice q.s.
Chocolate chips q.s.
Modì apple | 1 (approx. 200g) (approx. 7.05 ounces)
Egg | 1
Flour 00 | 200g (7.05 ounces)
Sugar | 100g (3.50 ounces)
Melted butter | 125g (4.40 ounces)
Baking powder | 11g (0.38 ounces)
Multiflora honey | 2 tablespoons
Lemon juice q.s.
Chocolate chips q.s.
Preparation
Peel the banana and squash the pulp with a fork. Wash the apple, peel it and remove the core, then grate it with a small-holed grater, wait a few minutes and drain any excessive juice that formed in the meantime. Sprinkle the banana and apple with a few drops of lemon juice. Using a whisk, beat the egg for two minutes with the sugar, adding – alternating – spoons of flour mixed with the baking powder and melted butter. Complete with the apple pulp, the banana and the honey. Add a handful of chocolate chips to taste.
Evenly distribute the mixture in generously buttered and floured muffin tins. Bake the mini breads in an oven heated to 180°C (356°F) for approx. 25 min. until lightly browned and dry inside (use a toothpick to check the inside). Wait 10 minutes and then remove from the oven and let cool on a grid.
Evenly distribute the mixture in generously buttered and floured muffin tins. Bake the mini breads in an oven heated to 180°C (356°F) for approx. 25 min. until lightly browned and dry inside (use a toothpick to check the inside). Wait 10 minutes and then remove from the oven and let cool on a grid.
The Apple
SOCIAL MEDIA
