{"id":7935,"date":"2026-03-19T21:50:10","date_gmt":"2026-03-19T20:50:10","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=7935"},"modified":"2026-03-19T21:52:29","modified_gmt":"2026-03-19T20:52:29","slug":"%f0%9f%8d%8c-vlacny-bananovy-chlebik-%f0%9f%8d%8c","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/%f0%9f%8d%8c-vlacny-bananovy-chlebik-%f0%9f%8d%8c\/","title":{"rendered":"\ud83c\udf4c Vl\u00e1\u010dny Ban\u00e1nov\u00fd chleb\u00edk \ud83c\udf4c"},"content":{"rendered":"
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\n\t\t\t\t\t\"Srdcovka\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Srdcovka u n\u00e1s doma<\/h2>Recipe by Andrea<\/span>
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div><\/div>Course: poch\u00fa\u0165ka\/dezert<\/mark><\/span>Cuisine: Medzin\u00e1rodn\u00e1 \/ Dom\u00e1ca<\/mark><\/span>Difficulty: ve\u013emi jednoduch\u00e1<\/mark><\/span><\/div>
    <\/span>Porcie<\/span>

    12<\/p>porci\u00ed<\/span><\/div>

    <\/span>\u010cas pr\u00edpravy<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>\u010cas pe\u010denia<\/span>

    55<\/p>minutes<\/span><\/div><\/div><\/div>

    \ud83d\uded2 Suroviny<\/h3>
    • <\/span>

      3 ks<\/strong> ve\u013ek\u00e9 dozret\u00e9 ban\u00e1ny (\u010d\u00edm zrel\u0161ie a bodkovanej\u0161ie, t\u00fdm lep\u0161ie!)<\/span><\/p><\/li>

    • <\/span>

      150 g<\/strong> masla izbovej teploty<\/span><\/p><\/li>

    • <\/span>

      200 g<\/strong> hned\u00e9ho cukru (ak s\u00fa ban\u00e1ny ve\u013emi sladk\u00e9, pokojne uberte na 180 g)<\/span><\/p><\/li>

    • <\/span>

      3 ks<\/strong> vaj\u00ed\u010dka<\/span><\/p><\/li>

    • <\/span>

      1,5 \u010cL<\/strong> vanilkov\u00e9ho extraktu (alebo 1 bal\u00ed\u010dek vanilkov\u00e9ho cukru)<\/span><\/p><\/li>

    • <\/span>

      2 PL<\/strong> bieleho jogurtu (n\u00e1\u0161 tajn\u00fd k\u013e\u00fa\u010d k vl\u00e1\u010dnosti \ud83d\udddd\ufe0f)<\/span><\/p><\/li>

    • <\/span>

      300 g<\/strong> hladkej m\u00faky <\/span><\/p><\/li>

    • <\/span>

      1,5 \u010cL<\/strong> s\u00f3dy bikarb\u00f3ny<\/span><\/p><\/li>

    • <\/span>

      \u0160tipka<\/strong> soli<\/span><\/p><\/li><\/ul><\/div>

      \ud83d\udc69\u200d\ud83c\udf73 Pracovn\u00fd postup<\/h3>
      • Pr\u00edprava:<\/strong> R\u00faru si predhrejeme na 175 \u00b0C<\/strong> (horn\u00fd a doln\u00fd ohrev). Formu na chleb\u00edk si vymast\u00edme maslom. Ja som ju pre istotu vymastila maslom aj ke\u010f je silik\u00f3nov\u00e1. Chcela som, aby sa vzor kvetov 100% vydaril. Silik\u00f3nov\u00fa formu som vlozila do j\u00e1nskej misy, aby dr\u017eala pekne tvar. Moja forma m\u00e1 rozmer 26x20x7 cm.<\/li>
      • Tekut\u00fd z\u00e1klad:<\/strong> Vo ve\u013ekej mise vy\u0161\u013eah\u00e1me vaj\u00ed\u010dka s cukrom a maslom do nad\u00fdchanej peny.<\/li>
      • Ban\u00e1nov\u00e1 zlo\u017eka:<\/strong> Ban\u00e1ny si v samostatnej miske poriadne roztla\u010d\u00edme vidli\u010dkou na ka\u0161u a prid\u00e1me ich do vaje\u010dnej zmesi.<\/li>
      • Such\u00e9 ingrediencie:<\/strong> K zmesi prisypeme preosiatu m\u00faku zmie\u0161an\u00fa so s\u00f3dou bikarb\u00f3nou a \u0161tipkou soli.<\/li>
      • Fin\u00e1lne zjemnenie:<\/strong> Nakoniec prid\u00e1me vanilku a 2 ly\u017eice bieleho jogurtu<\/strong>. V\u0161etko spolu u\u017e len kr\u00e1tko a jemne premie\u0161ame, aby sa suroviny spojili. Cesto zbyto\u010dne nepremie\u0161avajte, aby zostalo nad\u00fdchan\u00e9.<\/li>
      • Pe\u010denie:<\/strong> Hotov\u00e9 cesto vylejeme do pripravenej formy a uhlad\u00edme. Pob\u00fachame o preacovn\u00fa dosku, aby sme sa zbavili vzduchov\u00fdch bubliniek. Pe\u010dieme vo vyhriatej r\u00fare pribli\u017ene 50 \u2013 60 min\u00fat<\/strong>.<\/li>
      • Test \u0161paj\u013eou:<\/strong> \u010ci je chleb\u00edk hotov\u00fd, skontrolujeme zapichnut\u00edm drevenej \u0161pajle do stredu. Ak vyjde such\u00e1, bez nalepen\u00e9ho surov\u00e9ho cesta, chleb\u00edk je upe\u010den\u00fd!<\/li>
      • Chladnutie:<\/strong> Upe\u010den\u00fd chleb\u00edk nech\u00e1me vychladn\u00fa\u0165 vo forme, potom ho opatrne vyklop\u00edme na mrie\u017eku a nech\u00e1me \u00faplne vychladn\u00fa\u0165.<\/li><\/ul><\/div>

        Video<\/h3>