Do you have ripe bananas at home and don’t know what to do with them? This Saturday afternoon prepare something sweet like this whole banana pionono to fill with whatever you like the most. Easy and very fast to do! In a few minutes you have something delicious to share with the family!
I am fully thinking about what recipes to make with all those fruits that get ripe and that nobody wants to eat at home. Then it crossed my mind to experiment with making this bananapionono. And it was really a success! So the goal more than accomplished!
Preparing piononos is a bit scary sometimes. But it’s something so easy to do that I don’t know why we buy it and we don’t do it ourselves. They are very easy to make and they only take a few minutes to bake.
I want you to cheer up and do this whole wheat banana pionono recipe. Remember that homemade food free of preservatives and any additives is always better. Dare to cook and dare to this whole wheat world!
Let’s talk about the recipe:
To begin, the first thing I want to clarify is that all my recipes are made in a conventional common oven. I don’t have an industrial kitchen, nor that oven where you can choose the heat above, below or both.
Why am I telling you this? Because in most of the piononos recipes they say that the cooking is in an oven at a minimum temperature for 10 minutes. But that doesn’t work in a regular oven, or at least for me. In my oven to cook the pionono I have to use it at maximum temperature for 10 minutes controlling its cooking.
If you have another type of oven and you have the option of setting the heat up and down, use both at a low temperature for 10 minutes. If you have another type of oven, habituate your cooking according to the device you have.
The preparation is very simple but you have to beat a lot and at high speed. Therefore you will need an electric hand or stand mixer. Because the preparation has to achieve the ribbon stage.
What is the ribbon stage? After beating at maximum speed the preparation between 10-15 minutes becomes clearer and thicker. And when you lift the mixer, the part of the mixture that falls remains so that it does not disappear or disintegrate, it stays on the surface of the rest of the preparation, forming like a letter or a ribbon.
Once we have the preparation ready, it is very important to integrate the flour with enveloping movements to avoid that the consistency of the shake we made does not drop. So don’t mix roughly and do the enveloping movements delicately and smoothly.
The baking sheet I used for the proportions of this recipe is approximately 40×30 cm. This should have parchment paper and also spread butter on it. This must be done to prevent it from sticking and that after cooking it can be removed properly.
If you have a larger baking sheet you can calculate the recipe by eye. You should add 10 grams (0.35 oz) of sugar and 10 grams (0.35 oz) of whole wheat flour for each egg you add. And if you have a slightly smaller baking sheet, subtract 10 grams (0.35 oz) of sugar and 10 grams (0.35 oz) of whole wheat flour for each egg.
When the preparation is put on the baking sheet, it should be spread with a spatula trying to make it as uniform as possible. Avoid hitting the baking sheet with the preparation on the table because it is not a loaf or a cake recipe. And if you hit it it can lower the prep and ruin it.
Its cooking is very fast. It takes a few minutes, you have to watch and be careful not to overcook, otherwise it will come out hard, break and cannot bend with the characteristic shape of the piononos.
When it is removed from the oven, let it cool and remove the parchment paper very carefully. One of the ways that works for me to preserve this pionono and that it facilitates us later when filling is to place a kitchen film on both sides and roll up. In this way it is preserved with wrapping and can be stored without drying in the refrigerator.
Once you decide to fill the pionono, this film will help you to fold together with the filling with the firmness you need so that it is well compact, thus avoiding breaking it.
The filling is to everyone’s taste. This time I used milk caramel and some meringues that I had at home and I know the kids love it!
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
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- Whole wheat flour 50 g / 1.76 oz / 3 ½ tbsp
- Whole cane sugar 50 g / 1.76 oz / 2 ½ tbsp
- Banana 1 / 150 g / 5.29 oz
- Eggs M 4
- Place on a baking sheet (40 x 30 cm) parchment paper and spread with butter.
- Place the whole cane sugar and the eggs in a bowl.
- Beat until you get a the ribbon stage.
- We incorporate the whole wheat flour to the preparation little by little with enveloping movements.
- Pour the preparation onto the baking sheet and spread the preparation evenly with a spatula.
- Bake in a strong preheated oven (250 °C / 482 °F) for approximately 10 minutes.
- Once cool remove the parchment paper carefully. Store in the refrigerator.