Skip to main content

Banana Loaf ~ 香蕉蛋糕

This moist and delicious Banana Loaf is a quick bake with loads of banana flavour. While it is baking in the oven your home will be filled with tempting banana aroma and before long you will be rewarded with a slice of your very own freshly baked banana bread.  This is also a great way to use up your overripe bananas.






Banana Loaf  ~  香蕉蛋糕
Ingredients
  • 150 gm plain flour
  • 90 gm wholemeal flour
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 100 gm caster sugar
  • 3 overripe bananas, about 300 gm (mashed)
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1/3 cup buttermilk (milk + 1 tsp vinegar)
  • 2 eggs
  • 1/2 tsp cinnamon
  • 1 to 2 bananas, cut
  • raw sugar to sprinkle on top
Method
  1. Sift plain flour, baking soda and salt into a mixing bowl.  Mix and whisk in wholemeal flour and cinnamon, set aside.
  2. In another bowl, whisk sugar, eggs, buttermilk, vanilla and add in the mashed bananas.
  3. Mix the wet ingredients into the dry ingredients.  Do not overmix.
  4. Scoop batter into a lined 9 x 5 x 3 inch loaf pan.  Level the surface and arrange the cut bananas on top.  Sprinkle on some raw sugar.
  5. Bake in a preheated oven @ 180 deg.C for about 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.  Let cool in pan for about 10 mins. before removing and letting it cool completely on a wire rack.

Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more