Monday, August 3, 2009

Banana Bread!

First off let me just say I am so new to baking it's not even funny. I first failed then successfully baked a batch of brownies last week. Enough motivation for me to keep baking so I moved on to something just as safe like banana bread.

Again it was a failed then successful attempt. I switched recipes because my sis advised me that it could have been the recipe. So am gonna share the successful recipe which I got from a very very very good recipe book called Flavours of Malaysia. From what I've heard, the book is no longer in publication:( But I managed to give some away mostly to my cousins and they have all said that the recipes in there are da bomb!

Back to the Banana Bread! (makes 1 large loaf)

What you need:

330g plain flour
10g baking powder
330g ripe bananas, peeled and mashed
330g castor sugar
1 lemon grated for zest
1 tsp vanilla essence
170g butter, softened
4 eggs

What to do:

1) Sieve the flour together with the baking powder.

2) Mash the bananas roughly with a fork
~best to buy ripe ripe / overripe ones - where the skin is black~

3) Place the mashed bananas in a mixing bowl together with sugar and lemon zest. Mix on speed 1 with the flat beater for a few seconds before adding the vanilla and butter. Mix on speed 2 for 1 minute.
~I used my new hand electric mixer which I redeemed from Bonuslink but who cares~

4) Add the eggs on by one, mixing well after each addition. Add the flour in 2 batches, mixing well after each addition.

5) Pour into paper-lined and greased loaf pan
~line with baking paper found in section of supermarket where they sell aluminium foil etc.~

6) Bake in preheated oven at 180 degree Celcius for 45 -60 minutes or until skewer inserted into centre comes out clean.
~I baked mine for 60 minutes. Must check before taking out of oven otherwise u will learn the hard way that your cake is undercooked!~

Remove from oven, allow to cool in the pan for 5 minutes before allowing it to cool completely.
~Don't get too excited and attempt to slice it now. LET IT COOL!!!!Like I left mine out and went for dinner and came back and it was nice and cool and it sliced very well~

What I've learned:
~I would have liked it a bit more moist so next time will shorten baking time by couple of mins
~Banana bread gives out a wonderful aroma when baking
~Setting the right temperature for your kind of oven is something that takes practice

Oh! And my husband and I have officially had enough banana bread for the year!


Vivien Macdonald said...

Hema, can you buy sour cream over there? That's another secret ingredient that I've learned over time to add to certain baking goods including banana bread (about a half cup) - and it keeps it VERY moist for a long time, along with wrapping it with saran wrap.

The Sudden Cook said...

Ooooooh great tip! Yes can get here...thanks Viv!

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