If you're looking for a super moist banana cake recipe, this is the one. I'll tell you another secret why this cake could turn to be super moist. Banana Cake source : Spark Recipe
Ingredients : 1/2 cup (1 stick) Butter, softened 1 1/4 cups Granulated Sugar (Dita-I used brown sugar, I guess it taste better. But you might cut down the amount of the sugar to 1 cup, because it's just to sweet) 2 Eggs 4 tbsp. Sour Cream (Dita-I used 4 tbsp milk mixed with 2 tbsp vinegar) 1 1/2 cups Flour, all-purpose (white) 1 tsp. Baking Soda 1 tsp. Vanilla Extract 1.5 cups (2-3) ripe Bananas, mashed (NOTE: Original recipe called for 1 cup and baked a little less, but I usually use more banana and bake it a wee bit longer. The tracker includes the extra bit of banana!)
Directions : 1. Grease 9" x 5" loaf pan. 2. Beat together butter and sugar. 3. Add eggs. Mix well. 4. Add sour cream, flour, baking soda, vanilla, and bananas. Mix well. 5. Pour into prepared loaf pan. 6. Bake at 350 degrees F for 45 - 55 minutes, or until toothpick in center comes out clean. 7. Cool on rack, and wrap in plastic wrap overnight to bring out the moisture in the bread. (Dita-here's my secret : put the WARM cake wrapped in a plastic wrap in refrigerator overnight, it will make the cake turn super moist) 8. Makes 1 loaf, cut into 14 slices about 5/8" thick each.
Yang mau mengkaryakan cream cheese silahkan coba resep ini. Gara-gara May Irianti posting resep ini gue jadi pengen bikin. Setuju sama jeng Mae, gue juga cucok sama resep ini. Kalo mau tau teksturnya : moist, gak padet, gak seret, cenderung agak crumbly dengan wangi pisang dan samar-samar wangi cream cheese. Tadinya mau buat proyek week-end tapi looh...loohhh...loohh....pisangnya udah keburu item. Ya sutra terpaksa muter mikser :P
Cream Cheese Banana Nut Bread Original recipe taken from myrecipes.com. Converted and modified by May Irianti.
50 gr butter 100 gr creamcheese 175 gr gula pasir 1 butir telur 180 gr tepung terigu 1/4 sdt baking powder 1/4 sdt baking soda 1/4 sdt garam 2 buah pisang matang, haluskan (gue sarankan pake pisang yg udah mateng banget biar aromanya keluar) 50 gr kacang2an, panggang sebentar (optional-gue pake kacang mete) 1/2 sdt extract vanilla dita-kalo mau dicampur chocolate chips juga ok
Olesi loyang loaf dengan margarin, alasi dengan kertas dan olesi kembali dengan margarin. Panaskan oven hingga mencapai suhu 180 degC. Sisihkan.
Kocok butter dan cream cheese hingga lembut, tambahkan gula sedikit demi sedikit. Kocok terus hingga creamy dan fluffy. Masukkan telur, kocok pelan hanya hingga tercampur rata.
Campur tepung dan bahan kering lainnya, lalu masukkan kedalam kocokan butter+cream cheese. Kocok sebentar dengan speed rendah hingga tercampur rata. Masukkan pisang, kacang kacangan dan vanilla extract, aduk hingga rata. Adonan bertektur sangat kental mirip adonan pisang goreng.
Tuang dalam loyang, panggang selama kurang lebih 45 menit atau hingga permukaan kecoklatan. Cek dengan menggunakan tusukan sate, bila tusukannya kering setelah dimasukkan, tandanya cake sudah matang.
Keluarkan dari loyang dan dinginkan. Hias sesuai selera.
Banana cake is always my all time favorite! There are tons of recipes that I have tried. A good friend of mine, Isti, gave me this simple and easy recipe.
Thank you Tis! Ingredients : 3 eggs 125 gr butter, melted 1 cup sugar (dita - I used light brown sugar) 2 cups all purpose fluor 1 tsp baking powder 3 very ripe bananas, mashed
Directions: Pre-heat the oven to 150 deg C. Line the base of 20x20 cm non stick pan with baking paper.
Place the eggs in amixing bowl and beat at medium speed until fluffy. Add sugar and beat until incorporated.
Add in flour, mix well and then melted butter, fold until well mixed.
Add in baking powder and bananas, fold until mixed well.
Pour the batter to the baking pan. Check the doneness at 50 minutes with a skewer. Continue baking for another 5-10 minutes or until a toothpick inserted into the centre of the bread comes out clean.
Let it cool in the pan for 5 minutes (dita - brush the cake with butter while still warm). Turn the cake out of the pan and let it cool completely before serving.
Any cakes with banana are always my favorite. Especially with the ripe ones. This is a really quick easy cake to make. The result isn't that moist. The texture is dense and crumbly. More like muffin or banana bread.
Banana Cake with Chocolate Chips Recipe from Lintang with a little re-worked from me.
Ingredients: 150 gr butter 80 gr sugar 2 ripe bananas, mashed 3 eggs 180 gr flour (dita - 130 gr all purpose flour+50 gr custard powder. The custard powder will make your cake look yellowish) 1 pack dry yeast 70 gr almond powder (dita - I didn't use almond powder but substitute it with grated parmesan) 100 gr chocolate chips
Directions: 1. Mix the butter and sugar until white and fluffy, then add mashed banana in it. 2. Add the eggs in butter-mixed, beat well. 3. Then pour flour and yeast, and mix well. 4. Add almond powder (dita - grated parmesan) and chocolate chips in the mixture. Pour in the baking pan. 5. Bake in the oven 200°c for 10 minutes, then another 35 minutes on 160°c.
I feel so relieved, finally Leia's condition increasingly improves after beforehand affected by roseola (a viral illness in young children, most commonly affecting those between the ages of 6 months and 2 years. It is typically marked by several days of high fever, followed by a distinctive rash just as the fever breaks).
She is much much better now and the rashes is already gone. Thank you for the support, my dearest friends. And I'm so sorry I couldn't visit your blogs one by one on the past few days, because she needed extra attention. Now, I'm back to the kitchen and along with this post, I would like to bring my virtul potluck for MFM # 19 : Pudding hosted by Uci IbuTio. More about MFM # 19, here.
Butterscotch Pudding with Coffee-Caramelized Bananas adapted from Ripe for Dessert by David Lebovitz for 6 servings
Ingredients : The Pudding 4 tbsp unsalted butter 1 cup firmly packed dark brown sugar 1 cup heavy cream 2 cups whole milk 3/4 tsp salt (dita- this is too much for me, too salty) 3 tbsp cornstarch 2 large eggs 2 tsp whiskey (dita-skipped, you can use rhum instead) 1 tsp vanilla extract
The Coffee-Caramelized Bananas 1 tbsp butter 1 vanilla bean, split lengthwise 6 tbsp dark brown sugar 3 bananas, peeled and cut into 1/2-inch slices 6 tbsp strong coffee
Directions : To make Pudding 1. Melt the butter in a medium size heavy-duty saucepan. Mix in the brown sugar and cook until the mixture bubbles vigorously. Remove from the heat and stir in the heavy cream, adding it 1 tbsp at a time. Stir in the milk and salt. 2. In a small bowl, whisk together the cornstarch and eggs until the cornstarch is dissolved. Whisk the egg mixture into the butterscotch pudding mixture. 3. Cook over medium heat, stirring constantly with a whisk, until the pudding comes to a boil. Reduce the heat to a simmer, continue to stir, and cook for 2 minutes. 4. Pour the pudding into a container and stir in the whiskey and vanilla. Cover and refrigerate until thoroughly chilled.
To Caramelize the banana 1. Melt the butter in a large skillet with the vanilla bean. Stir in the brown sugar, add the banana slices, and cook over medium-high heat, without stirring, until the bananas begin to sizzle. 2. Add the coffee and continue to cook until the juices thicken to the consistency of maple syrup. Avoid stirring the bananas. Instead, tilt the pan and spoon the sauce over the bananas as they cook.
Serving : Dish up the pudding in individual custard cups or in tall glasses with the banana slices heaped over it.
Banana Pecan Biscotti Ingredients * 1 3/4 cups all-purpose flour * 1/2 cup white sugar * 1 teaspoon baking powder * 1/4 teaspoon salt * 1/3-1/2 cup mashed banana, about 1 banana * 1 tablespoon vegetable oil * 1 teaspoon vanilla * 1 large egg (dita-I used 2 eggyolks) * 1/3 cup pecan, chopped (dita-I used pistachio)
Directions 1. Preheat oven to 350°F. 2. Lightly grease your cookie sheet. 3. Sift flour and baking powder into a bowl. Add sugar and salt and stir together. 4. In another bowl combine all the wet ingredients: banana, oil, vanilla and egg. 5. Pour dry ingredients into wet ones along with pecans; stir together. 6. Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness. 7. Bake at 350°F for 23 minutes.Turn oven down to 250°F. 8. Remove logs from cookie sheet and cool for 10 minutes. 9. Then cut into about 1/2 inch slices and bake 15 minutes at 250°F. 10. Turn biscotti over and bake another 15 minutes. 11. Biscotti will still be soft but will harden as they cool.
Thanks to Vania for sharing this recipe. Say no more, just like you said, "this is the best cookies!"
The kids absolutely love it. We are so addicted to these rich-chewy-cakey kind of cookies. I made twice and it didn't take long to dissapear from my cookie jar.
If you want to try, I suggest over-ripe banana for a strong banana flavour (the more spotted banana the tastier).
Enjoy the video!
Support us by visiting and leave comment in our podcast ;). And here's the original recipe!
Banana-Walnut Chocolate-Chunk Cookies Source : Martha Stewart's Cookies, The Very Best Treats to Bake and to Share via Vania's
Ingredients : 1 cup all- purpose flour 1/2 cup whole wheat flour 1 tsp coarse salt 1/2 tsp baking soda 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 1/2 tsp pure vanilla extract 1/2 cup mashed ripe banana (about 1 large) 1 cup old-fashioned rolled oats 8 ounces semisweet chocolate, coarsely chopped into 1/2 inch chunks (~224 gr) (dita- I used chocolate chips) 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted (dita-I used cashew nut)
Directions : 1. Preheat oven to 375 F. Whisk together both flours, salt and baking soda in a bowl. 2. Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture just combined. Stir in oats, chocolate chunks, and walnut. 3. Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12-13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days. Makes about 3 dozen.
Inget Banana Cake gue yang resepnya hilang? Sampe sekarang gak ketemu. Emang ajaib banget deh tuh, gue gak inget sama sekali ambil dari mana.
Udah beberapa minggu ini, kami mencanangkan tiap hari Jumat adalah waktunya membuat podcast cooking/baking. Kami memang bukan profesional, gak mahir-mahir amat, kami cuman suka coba-coba, tapi kami berniat membagi pengalaman (syukur-syukur ada ilmu yang bisa didapat) yang kami punya kepada temen-temen yang mau tau resep-resep cooking dan baking yang pernah kami coba.
Kok hari Jumat, soalnya ini berhubungan dengan hari liburnya sang cameraman :P. Biasanya kalo udah menjelang Jumat, Papin udah mulai tanya-tanya, bikin apa kita besok Jumat :)). Akhirnya kita namain Cooking Friday.
Jumat kemaren, kebetulan punya pisang yang udah mateng banget, mo dimakan gitu aja juga udah males, pasti udah lembek banget. Akhirnya gue putusin untuk dibikin cake aja. Browsing sana sini nemu tiga kandidat resep dari Allrecipes, Recipezaar dan Nigella. Akhirnya diputuskan pake resep Nigella dengan alesan klasik, paling simple dan pasti jadinya :P.
Enjoy the video! Silahkan didownload, semoga berguna :).
Ingredients : 100 grams of butter or margerine 175 grams of sugar 1/4 teaspoon salt 2 eggs grated zest of 1 lemon 100 grams of raisins (optional) 1 tablespoon of Rhum (optional?!!???) 400 grams of (over)ripe bananas, mashed (about 4) 1 tablespoon lemon juice 150 grams roughly chopped nuts (optional) 300 grams flour 2 1/2 teaspoons baking powder 4 tablespoons milk (optional)
Directions : Cream butter and sugar together. Easiest is to use the stand-alone mixer, you don't need to bring the butter to room temp first then. Just let the machine churn and churn as you weigh off and prepare the rest of the ingredients. Best use eggs at room temp though.
Add the eggs, churn until the mixture changes in color and becomes light and fluffy.
Add the lemon zest, and if using raisins (or currants, or even cranberries), soak them in the rhum. I usually add a healthy glug of rhum and forget about the raisins alltogether. =)
Add the bananas and the lemon juice. Again, I usually don't measure out the juice but squeeze in roughly a tablespoon's worth, sometimes more.
Once the bananas are mixed in, you might notice the mix looks curdled. Don't worry. Add the nuts (if you want to use them).
Sift flour and baking powder together, or just loosely whisk them together in a bowl. Add to the egg-flour-banana mix and combine.
If the dough/batter seems too heavy, add milk. I usually don't need to because (boozer that I am!) I have already added a healthy dose of rhum!
This is for an oblong caketin about 30 cms long. Butter the tin, line it with parchment. Bake for 75 minutes in an oven preheated at 180 °C.
If making cupcakes, add 2 tablespoons of batter in each cupcake paper. I used the Lakeland ones, the box says 44x25 mm. The batter is enough for 20 cupcakes, plus 9 larger muffin cases (the ones you need for a 12-muffin size muffin tin).
Bake cupcakes for 20 minutes at 180°C, muffins for 25-30 minutes.
I don't like the greyish tinge a lot of banana cakes get. So I always use the darkest type of brown sugar I can get. I also substitute part of the weight of the flour with custard powder for that reason. The bright yellow color kind of masks the grey. You can substitute up to 30 % of the flour in any cake recipe with either corn flour or custard powder. This also helps make your cake lighter. Again, I go by the seat of my pants: Add corn flour/custard powder first, when your bowl is on the scales, and top up with flour.
This cake will keep for up to a week in the fridge, wrapped in tin foil. If it lasts that long... It yields a very moist cake, and the riper the bananas you use, the more fragrant the cake will be.
As you might have gathered, this is a very forgiving recipe. You can play around with the proportions quite a lot. Just make sure the sugar is well-dissolved before adding your other ingredients and use fresh baking powder.
If you don't have any bananas, use other fruit or fruit pulp. I have successfully made this cake with mashed apricots too, I've even topped up the weight of the mashed bananas with applesauce and the result was fine. My sister successfully used rhubarb compote and Mum once used blueberry compote. The result of that one looked a bit halloween-ish though. But it was delicious!
Sometimes I use all the ingredients. Sometimes I don't. I never leave out the lemon juice, though. But leaving out the zest and using chocolate chips instead of nuts is a pretty yummy idea, even though I say so myself.
Hot tip: If you want the tear in the cake to be nice and straight, wet your finger and draw a straight line across the top of the (raw) batter, lengthwise, before putting it in the oven. Or have a knife at the ready, and as soon as you see your cake starting to rise, cut the top with the knife (lengthwise). The tear will follow that line.
If the top of the (large) cake browns too much, cover with tin foil to protect it and prevent more browning.
Tantangan KBB ke-5 bikin Pie?? Kok ya kebeneran banget. Pas menjelang dikirimnya suryocinto (kata Mindoel) alias surat cinta tantangan, gue emang lagi pengen banget bikin sejenis pastry atau pie-pie-an. Jadilah gue nyetok bahan-bahan buat pie. Eh...ndilalah kok, tantangannya ternyata bikin Banoffee Pie atau Banana Toffee Pie. Dan gue tuh gak biasa-biasanya beli pisang, lah kok menjelang tantangan, gue beli pisang lumayan banyak, tadinya sih buat bikin banana cake. Tapi keburu digondol krucils akhirnya tinggal tersisa satu :). Hahaha...jodoh emang feeling gue!
Trus nih yang kebeneran lagi, kok setiap menjelang tantangan gue selalu ketiban rejeki punya gadget baking baru! *asik-asik*. Dua bulan lalu, Papin mengabulkan permintaan gue untuk punya mikser baru. Nah, di tantangan sekarang gue dapet food processor baru menggantikan chopper gue yang jebol karena tragedi cireng, which is akan dipakai buat bikin pie :).
Jadi ceritanya, beberapa minggu yang lalu, gue dan Pinot dapet proyek motret dari Rami, temen kantornya Pinot. Yang dipotret gak tanggung-tanggung, salah satu anggota parlemen. Katanya sih foto-fotonya akan dipakai untuk keperluan kampanye Pemilu. Duhh rada kikuk juga, secara baru kali ini bener-bener berinteraksi dengan Kuwaiti, belum kenal baik pula, dah gitu orang penting pulak di negeri ini :P. Tapi untung aja orangnya santay geboy, jadi suasana pemotretan gak kaku.
Setelah acara foto-foto selesai, kami nge-teh bareng sambil ngobrol-ngobrol, beliau secara serius menawarkan gue untuk membuka usaha di Kuwait. FYI, expat yang ingin punya usaha di Kuwait harus punya kenalan orang penting :). Wiiii....sejenak angin sejuk berhembus. Beliau juga menawarkan gue untuk dibuatkan ijin kerja di Kuwait. Tawaran yang sangat menarik....buat yang otaknya otak bisnis. Lah gue?? Gue tuh paling dodol deh kalo disuruh bisnis. Emang it's not in my blood, deh. Tawarannya sih membuka usaha studio foto...seru kan? Dia bilang just think about it, kalo gue memang berminat, gue bisa menghubungi dia. Kata temen-temen, "udah ambil aja!"
Gila, man, belum brani! Gue belum tau peta bisnis di sini soalnya. Nanti aja deh kalo gue udah punya cukup nyali!! :D
Back to the story, dari acara foto-fotoan ini, kami dapet sedikit rejeki (alhamdulillah). Pinot langsung nawarin (apa gue yang minta...hwahahaha), apa gue mau beli chopper baru? Kalo yang kayak ginian, otak cepet banget deh nyambernya, gak tanggung-tanggung gue mau beli food processor sekalian aja, daripada beli chopper lagi...wekekekekkkk!!!
Wah, ternyata kayaknya emang udah diatur banget deh semuanya, semua kejadian saling terkait gitu.
Wokeehhhh kembali ke Banoffee Pie...
Setelah suryocinto tiba, gue semangat 45 untuk nyoba. Gak perlu nunggu berhari-hari, resep udah gue praktekkan. Pada saat proses pengerjaan, gue gak menemukan kendala yang berarti. Hasil akhirnya pun cukup memuaskan untuk gue yang baru pertama kali bener-bener nyoba bikin pie shell. Renyah tapi gak hancur saat dipotong. Padahal ada satu poin yang gak gue patuhi dari resep, yaitu mentega gak gue potong kecil-kecil...hihihihii....pemalas!
Gue bikin pie ini 3 kali tapi gak dalam satu hari loh...gila aja kali! Pertama, karena penasaran pengen nyoba-nyoba lagi, kedua susah banget buat gue menumbuhkan mood motret, sementara pie udah bulak-balik ludes, jadi untuk tantangan ini gue sampe 3 kali motret dengan set yang berbeda...busyeett!!
Yang pertama bikin, gue pake loyang individual kecil-kecil dengan filling banana dan toffee, resep sesuai dalam suryocinto, kecuali urusan mentega aja yang gak gue patuhi.
Kedua kali bikin pake loyang gede dengan metode 2 kali masuk fridge, pertama saat adonan belum dicetak, kedua setelah adonan dimasukkan ke dalam loyang pie dan didiamkan dalam kulkas semalaman baru besoknya dipanggang. Pengen tahu aja hasilnya apakah lebih renyah. Ternyata perbedaannya gak terlalu signifikan *kecian deh*. Fillingnya masih sama, pake banana dan toffee yang gue buat dari susu kental manis yang diboiled selama 2 jam dalam keadaan kaleng tertutup.
Nah, yang ketiga kali bikin, ini buat proyek podcast kami. Sekalian berbagi pengetahuan dengan yang pengen bikin pie shell sendiri. Sebagian scene, diambil dari percobaan pertama. Jadi ini penggabungan dari 3 kali percobaan....hehehe...maklum cameramannya kan musti ngantor, jadi syutingnya ke-pending-pending.
Untuk percobaan terakhir, gue variasikan di filling. Tambahin strawberry biar rasanya gak manis doang, ada asem-asemnya.
Result secara keseluruhan, buat yang gak suka manis musti mikir-mikir dulu deh. Tapi kalo gue sekeluarga sih doyan-doyan aja tapi dengan catatan, makannya memang lebih enak pake krim, karena kalo cuman pie dengan banana dan toffee berasa manis banget. Krimnya bisa menetralisir kemanisan itu (krimnya gak perlu digulain). Pas banget lah dikasih krim, dengan tekstur pie yang renyah dan rasa yang buttery berpadu dengan manisnya toffee dan pisang, terakhir ada sensasi creamy-nya.
Buat yang mau nyoba, here's the step by step video and the recipe !
Banoffee Pies Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.
Directions : Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.
Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.
Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)
Filling Ingredients : 75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate
Directions : Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.
Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.
Enjoy your pie!! Vin, Santi, lunas ya utang pe-er-nya!
Howaaaaa...pengen nangis guling-guling!! Resep cake ini ilang! So stupid! Gue bener-bener blank ambil resep ini darimana. Padahal hasilnya enak banget dan bikinnya gak ribet...fufufufuuuuuuuu!!!!
Aneh banget deh, gue juga gak inget kapan gue bikin cake ini dan apa yang gue lakukan pas lagi baking. Hmmmm....masak gue bikinnya sambil ngigo? Gak mungkin kan? Aduh Mamin ada-ada aja deh! Dung dung dung!
