Tag Archives: banana cakes

Banana Bread No Mixer

Sepertinya ini bukanlah Bread dalam arti Roti yang sebenarnya ya, karena teksturnya adalah bolu, bukan Roti. Aslinya pakai kacang2an, di resep ini walnut atau pecan, tapi aku skip karena ga punya hehehe eh punya denk walnut tapi buat bikin Carrot Cake request-nya Callista, jadi sayang aja kalau dipakai di Banana Bread ini, mihilll bo harganya, 100 gram 30rb.

Membuatnya mudah banget banget karena tinggal aduk-aduk saja, soal rasa hmm yummy…. mayan buat temen minum teh di pagi atau sore hari. Kalau punya pisang matang sisaan, worthed banget bikin Banada Bread ini.

Resepnya maaf gak aku translate yak, lagi males hahaha tapi ya enaknya Joy of Baking ya gitu, ukurannya sudah dalam gram, kita gak usah capek2 konversi lagi ūüôā

Banana Bread

Banana Bread Recipe:

  • 1 3/4 cups (225 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated white¬†sugar
  • 1 teaspoon (4 grams) baking powder
  • 1/4 teaspoon (1 gram) baking soda
  • 1/4 teaspoon (1 gram) salt
  • 1 teaspoon ground cinnamon
  • 1 cup (120 grams) walnuts or pecans, coarsely chopped
  • 2 large (100 grams) eggs, lightly beaten
  • 1/2 cup (113 grams) unsalted butter, melted and cooled
  • 1 1/2 cups (360 ml) (375 grams) mashed bananas (about 3 large ripe bananas)
  • 1 teaspoon (4 grams) pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with a piece of parchment paper.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Stir in the chopped nuts.

In a medium-sized bowl combine the mashed bananas, beaten eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan, smoothing the top with the back of a spoon. Bake until bread is golden brown and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 – 9 x 5 x 3 inch loaf.