This banana bread was made from the bananas given to me by my mother in-law when I was at her place. She bought lots of fruits and we couldn’t finish it during our stay there. She let us ‘ta pau’ lots of it cos’ there will be no one around to finish eating them after we left.
With so much fruits in the fridge and the bananas getting over-ripe, I had to quickly bake this banana bread instead of letting it rot away.
It tasted good, not too sweet but fragrant. I reduced a big portion of the sugar because these bananas itself is very sweet.
The bread is moist but the texture is quite compact not like the cake.
Recipe Source – At Home With Amy Beh [slightly modified]
Ingredients
[loaf tin 18 x 10 x 10 cm]
275 gm over-ripe bananas [I used pisang awak]
80 gm castor sugar [original uses 250 gm]
3 medium size eggs
350 gm plain flour
¾ tbsp bicarbonate of soda
100 ml corn oil
Mix together
100 ml milk + ¼ tsp salt
- Grease sides of loaf tin and sprinkle some flour over it. Shake off excess flour. The bread will have crispy and brown sides.
- Sieve flour and bicarbonate of soda. Set aside.
- Mix milk and salt, set aside.
- In a mixing bowl, mash bananas, add in sugar and beat well until sugar had dissolved.
- Add in eggs, one at a time and beat well after each addition on medium high speed. Drizzle in the milk and beat at low speed as you add it. Then drizzle in the corn oil and blend well.
- Fold in the flour in batches. Mix well to get a smooth batter.
- Pour batter into loaf tin. Bake in preheated oven at 170 degrees C for 10 minutes then reduce the heat to 150 degrees C and continue to bake for 50 minutes or until bread is done when tested with a skewer.
For variety, add 50 gm chopped toasted walnuts after folding in the flour [I omit]
I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours
I'm also submitting this post to Little Thumbs Up Event on Bananas
hosted by Faeez of Bitter Sweet Spicy
hosted by Faeez of Bitter Sweet Spicy
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