Mannik in milk with a banana in the oven
0
2596
Kitchen
Russian
Calorie content
200.3 kcal
Portions
6 port.
Cooking time
50 minutes
Proteins *
5.5 gr.
Fats *
6.3 gr.
Carbohydrates*
45.8 g
If a couple of darkened bananas are lying around in the kitchen, which have lost their presentation, there is a great way to dispose of them - to cook banana manna. The banana flavor in vanilla crumbly dough is something! The manna color is darker than usual. The crust is baked until brown, but remains tender and soft. We recommend baking this cake in a muffin tin with a hole in the center. Firstly, this is a guarantee that the entire mass of dough is baked evenly, and there will be no damp areas left. Secondly, in this form, the manna takes on an incredibly elegant and attractive look. Thirdly, the portioned pieces are neat and convenient to eat.
Ingredients
Cooking process
Overripe, very soft bananas are best for adding to the dough. They have a pulp of the desired consistency, which, when baked, gives a "caramel" note and reveals a full-fledged banana aroma. Peel the bananas and place in a wide bowl. Use a fork to crush the fruit. You should not achieve the state of mashed potatoes, it is better to leave the banana mass heterogeneous, with small pieces - they will give an interesting texture to the dough.
Then pour in milk and add semolina. We work with a whisk again so that the mass becomes relatively homogeneous. Leave the mixture to stand at room temperature for ten minutes. During this time, the semolina will soften and swell a little. After the specified time has elapsed, add sifted flour, baking powder and melted butter to the dough. Knead with a whisk until all the lumps of flour have dispersed.
Preheat the oven to a temperature of 170 degrees and set the dish with the dough to an average level. We bake for approximately forty five to fifty minutes. The finished manna will slightly increase in volume, brown well, and small cracks will appear on the surface. Additionally, readiness can be checked by sticking a toothpick in the middle of the cake. If the stick is dry at the exit, then the manna can already be taken out. We remove the finished manna from the mold, transfer it to a serving plate and let it cool completely.
Bon Appetit!