Monday, June 27, 2011

Banana Bread

This is the story of the banana cake that was not. You see, this recipe misleads you into thinking you are going to bake a cake, but by the time you dump all the flour in, you realise the batter is so thick (but fluffy) that it's actually more like a bread.

Adapted from here

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
110g unsalted butter plus 2 tbsp, melted and cooled
1/2 cup of sugar, divided into two
2 eggs
5 small bananas (the kind used to make goreng pisang)
100g plain whole-milk yogurt
3 tsp vanilla extract
About 10 milk chocolate squares
75g walnuts, toasted
1/2 tsp cinnamon

1. Whisk together the flour, salt and baking soda.
2. Mash bananas.
3. Cream butter with 1/4 cup of sugar. Dump in eggs, mashed bananas, yogurt, vanilla. Stir to combine. It will look like weird corn soup.

Weird corn soup. Or shark's fin soup?

4. Fold in flour in 3 batches: Add the next batch when the current batch has just disappeared into the mixture.

Ready to enter the pan
5. Spread half the mixture into 9inch round pan (bottom lined with parchment)
6. Toss together the 2 tbsp melted butter, walnut pieces, cinnamon, 1/4 cup sugar. Spread on top of cake batter.
7. Top off the pan with second half of the cake batter.
8. Bake at 190 deg c, about 30 min or until the cake's centre springs back when pressed gently. Note: I removed the cake from the oven after 25 min as a cake tester inserted in the centre came out clean. However, the centre was still slightly raw and could have spent a little more time browning in the oven.

Cadbury! You can still see the words after baking.

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