{"id":3896,"date":"2012-01-25T08:50:12","date_gmt":"2012-01-25T07:50:12","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=3896"},"modified":"2012-01-25T08:50:12","modified_gmt":"2012-01-25T07:50:12","slug":"bananbrod","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2012\/bananbrod\/","title":{"rendered":"Bananbr\u00f6d"},"content":{"rendered":"
\"\"<\/a>
Filmj\u00f6lkslimpa med banan (Foto: Magnus Aronson)<\/figcaption><\/figure>\n

\u00c4r bananerna i fruktsk\u00e5len f\u00f6r gula f\u00f6r att f\u00e5 f\u00f6lja med i v\u00e4skan som dagens frukt? Eller\u00a0har mataff\u00e4ren en speciell korg med det som ingen vill k\u00f6pa?\u00a0Tv\u00e5 l\u00e4tt \u00f6vermogna bananer f\u00f6rsvinner ner i den h\u00e4r limpan, som inte \u00e4r vad amerikanerna skulle kalla ”banana bread” (det \u00e4r mer som en sockerkaka) utan som i grund och botten \u00e4r ett klassiskt svenskt filmj\u00f6lksbr\u00f6d — och som man \u00e4ter upp i ett nafs med sm\u00f6r och ost. Fr\u00f6na eller n\u00f6tterna kan man hoppa \u00f6ver om n\u00e5gon \u00e4r allergisk. Receptet finns ocks\u00e5 i Fester med rester<\/a><\/em>, s\u00e5klart! Under B som i banan. Fast det skulle ocks\u00e5 ha passat under F som i filmj\u00f6lk eller Y som i yoghurt.<\/p>\n

en limpa
\nUgn: 200\u00b0, ca 60 minuter<\/p>\n

drygt 1 dl solrosfr\u00f6n (eller hasseln\u00f6tter, valn\u00f6tter, mandlar eller cashewn\u00f6tter)
\n2 mogna eller l\u00e4tt \u00f6vermogna bananer
\n4 dl vetemj\u00f6l
\n1 tsk salt
\n2 tsk bikarbonat
\n2 dl havregryn
\n2\u00bd dl fil eller yoghurt (eller en burk, 250 g, Kesella)
\n\u00bd dl honung<\/p>\n

M\u00e4t upp solrosfr\u00f6na — om du anv\u00e4nder n\u00e5gon sorts n\u00f6tter ist\u00e4llet, s\u00e5 hacka dem grovt —\u00a0och skala och mosa bananerna.<\/p>\n

Blanda mj\u00f6l, salt, bikarbonat och havregryn i en degbunke. R\u00f6r om och tills\u00e4tt n\u00f6tterna. Blanda bananer, kesella och honung och r\u00f6r ner detta i degbunken.<\/p>\n

Sm\u00f6rj en br\u00f6dform och h\u00e4ll smeten i den. St\u00e4ll in formen i nedre delen av ugnen, 200 grader varm, och gr\u00e4dda br\u00f6det i ungef\u00e4r en timme. Stj\u00e4lp upp det p\u00e5 galler s\u00e5 att det f\u00e5r svalna.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c4r bananerna i fruktsk\u00e5len f\u00f6r gula f\u00f6r att f\u00e5 f\u00f6lja med i v\u00e4skan som dagens frukt? Eller\u00a0har mataff\u00e4ren en speciell korg med det som ingen vill k\u00f6pa?\u00a0Tv\u00e5 l\u00e4tt \u00f6vermogna bananer f\u00f6rsvinner ner i den h\u00e4r limpan, som inte \u00e4r vad amerikanerna skulle kalla ”banana bread” (det \u00e4r mer som en sockerkaka) utan som i grund…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[355,340,348,1],"tags":[],"class_list":["post-3896","post","type-post","status-publish","format-standard","hentry","category-brod","category-forresten","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/3896"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=3896"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/3896\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=3896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=3896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=3896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}