Porcini and banana loaf
Cooking: 45 min
2 cups of pastry flour
2 teaspoons of baking powder
1/2 cup of softened unsalted butter
1 cup of slightly packed brown sugar
2 beaten eggs
2 slightly mashed bananas
60 g of dried porcini powder
1/4 cup of 35% cream
1/2 cup of milk
Rehydrate the ceps (porcini) in the cream.
Place the rack in the center of the oven.
Preheat the oven at 180 °C. Butter a 23 x 13 cm bread pan.
In a bowl, mix the flour and the baking powder.
In another bowl, whip the butter and the brown sugar until the mixture becomes pale.
Add the eggs and whip until the mix is homogeneous.
Using the mixer, reduce into a purée (mash) the bananas, the rehydrated ceps and the cream.
Incorporate this purée into the precedent mix.
Alternating, add the dry ingredients and the milk.
Stir with a wooden spoon.
Spread the mix into the pan and cook in the oven for approximately 45 minutes or until an inserted tooth pick comes out clean.
Let it cool before unmoulding and slicing.