PANQUÉDEPLÁTANOY MAÍZ
Bananacornbread
MAKES 1 LOAF (8-12 SERVES)“Thisloafbringscornbreadand
bananabreadtogethertomake
an even better bread,” says Olvera.225 gmbutter,atroom
temperature,plusextra
forgreasing
60 ml(¼cup)vegetableoil
90 gmshavedpiloncillosugar
(seenote)orbrownsugar
1 tspgroundcinnamon
Scrapedseedsof
2 vanillabeans
3 eggs,atroomtemperature
500 gmmashedveryripesugar
(ladyfinger)bananas
Finelygratedzestand juice
of1 Meyerlemon
600 mlmilk,atroom
temperature
150 gmcornmeal(polenta)
250 gm(1⅔cups)plainflour
1 tspbakingpowder
1 tspbicarbonateofsoda
150 gm(1½cups)
choppedwalnuts1 Preheatovento180°C.
Greasea non-stick10cm-deep,
9.5cmx 25cmloaftin.Cream
butterandoilina mixerfitted
withthepaddleattachmentuntil
pearlwhite(about5 minutes).
Addpiloncillo,cinnamonand
vanilla.Beatineggsoneata
time,beatingwellaftereach
addition,thenbeatinbanana
andlemonzestandjuice.Add
milkandstirtocombine.
2 Placecornmealina large
bowlandsiftoverflour,baking
powder,bicarbonateofsoda
and1 tspsalt.Addflourmixture
tobatterandmixuntilbarely
incorporated(donotovermix).
Foldin walnutsandpourintotin.
3 Bakeuntila skewerinserted
intothecentrecomesoutclean
(1 hour 20 minutes).Restloaf
for 30 minutesintin,thenturn
outandallowtocoolforabout
1 hourbeforeservingwarm(not
hot).Theloafwillkeep,covered
intherefrigerator,fora week.
NotePiloncillo,alsoknown
asrapadura,is available
fromselecthealth-food
shopsandonlinefrom
fireworksfoods.com.au.●112 GOURMET TRAVELLER