Banana bread obsession
You guys know that my heart goes boom boom when it comes to Bakers and Roasters, right? I for one can really dream about and crave their banana french toast served with bacon, fresh fruit and maple syrup. Too damn good if you ask me.
For weeks I’ve been thinking about it and just couldn’t get it out of my head, but just did not have the time to bake one. Finally I found some time this week and <Y E A H> it turned out great. I already knew the recipe for Pisang cake ( which is Indonesian banana cake) so I knew it had to be comparable. Less moist and more bread like. It was so good, I just can’t wait to share it with you guys. The house smelled so nice and I really had to contain myself not to eat it straight from the oven. I am curious to know if you guys will love it just as much as we did. Next up to share with you guys is the french toast inspired by the one I always have at Bakers and roasters. TBC.
Recipe for Banana Bread
130 gr whole wheat flower
1/2 tsp salt
1 tsp baking soda
120 gr butter
200 gr white sugar
2 bananas – over ripe is ok – pureed
2 eggs – whisked
Extra butter to grease up the baking tin
Pre heat the oven to 175 C.
Sift your flower, salt and baking soda in a big bowl.
In another bowl, mix up butter and sugar till you get a smooth cream.
Stir in pureed bananas and eggs.
Add in the “flower mix” to the “wet mixture” and mix till you get a smooth batter.
Add some baking paper to the bread baking tin and grease it up.
Slowly pour in the mixture and bake about 60 minutes till you use a toothpick and get it out clean and dry.
Let it cool down for about 10 minutes and flip it over on a cooling tray.
Use some aluminium foil to prevent it from drying out.