So we forgot that we had a bunch of delicious pisang emas sitting in the fridge, and when they were finally discovered yesterday they were already beginning to turn black. So, before they became completely inedible, and since I was having the Round Knights over for dinner tonight anyway, I decided to make banana bread.
I used my Kenwood BM 250 bread maker for the recipe below, and used the measuring cups and spoons provided with the machine. The bread came out a little raw in the centre, so I transferred it to a baking pan and finished the baking in the oven at 190 degrees C (170 degrees C fan-forced) for another 15 minutes. Despite that small setback, the bread was really soft and delicious, with just the right amount of sweetness.
The recipe below has been slightly modified to reduce the amount of liquid and avoid another case of undercooked bread.
Banana and Cinnamon Tea Bread
Ingredient
- 100 grams butter
- 150 ml golden syrup
- 50 grams light soft brown sugar
- 280 grams plain white flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon
- 200 grams peeled ripe bananas, mashed
- 2 eggs
- 85 grams sour cream
- 50 ml full cream milk
- 40 grams chopped walnuts (optional)
Directions
In a saucepan over low heat, add the butter, golden syrup and brown sugar, and stir until butter is just melted. Remove from heat. Let cool slightly and pour into the bread maker pan.
Add the mashed bananas, eggs, sour cream, and milk to the pan.
Sift the flour, baking powder, bicarbonate of soda and cinnamon together. Then add to the pan.
Insert and lock the pan into the bread maker. Select Program 7 (Cake/Quick Bread). After 6 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated. Add the chopped walnuts, if using.