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Archiaston Musamma Family | all galleries >> Galleries >> Herti Kitchen Gallery > Banana Cup Bread
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Banana Cup Bread

This is one of my fave recipes to use leftover ripe banana.

Teksturnya gak selembut cake tapi empuk banget!
Aroma pisang berpadu dengan gurihnya kelapa kering.
Kalau lagi kepengen banget bikin, padahal pisangnya belum terlalu matang?
Gampang...! Biar aroma pisangnya tetap terasa,
Masukan saja kedalam microwave selama 2-3 mnt, dengan temperatur high.

3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
3 large eggs
2 cups sugar
1-1/3 cups vegetable oil
2 tbsp pure vanilla extract
1-1/2 cups ripe mashed banana
1 cup unsweetened shredded coconut
1 cup walnuts or pecans, toasted & finely chopped **
1/2 cup buttermilk ***

Preheat the oven to 350 F.
*Coat two 9 by 5 inch loaf pans with cooking spray; set aside.
In a large bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vegetable oil on medium-low speed until combined.
Beat in the flour mixture.
Add the vanilla, banana, coconut, nuts adn buttermilk, and beat just to combine.
Divide butter evently between prepared pans; smooth with an offset spatula.
Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, 60-65 minutes.
Transfer to a wire rack to cool for 10 minutes.
Remove loaves form pans and let cool completely.
Bread can be kept at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 month.

* Ganti loyang loaf dengan cetakan muffin, alasi dengan paper cup.
** Walnut atau pecan bisa diganti dengan kacang mete yg sudah dicincang kasar dan dipanggang.
Bisa juga diganti dengan parutan keju atau chocolate chip.
*** Kalau mau bikin sendiri pakai 2/3 cup susu + 2/3 tbsp cuka/air perasan lemon,
diamkan selama 15 menit~akan jadi susu yg asam & kental.

Thanks alot Vania

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