I baked some cookies yesterday afternoon. But unfortunately, they were not successful. They were under baked. And if they stayed in the oven longer, the sides will turn dark faster than you could think. Decided to put the remaining cookie dough into the fridge and bake them another day when I feel like it.
Anyways, I am gonna drop by Jia‘s house later before heading out for some window shopping. Baked a loaf of Banana Bread to bring over later. Don’t feel like going empty handed and furthermore, both Dad and I bought too many bananas. But thankfully, the ones which I bought were nicer than the ones he bought.
Banana Bread (adapted from Nyonya Cooking)
150g all purpose flour
1 tsp baking powder
1/2 tsp salt
120g unsalted butter
90g fine granulated sugar *80g*
2 ripe bananas, mashed
Mix dry ingredients – all purpose flour, baking powder and salt together. Set aside.
Cream butter and sugar together until they turned pale and fluffy.
Add in eggs and beat until well incorporated.
Sift in the flour mixture and mix well.
Halfway through mixing in the flour mixture, add in the mashed bananas and mix well until no flour lump could be seen.
Pour batter into a greased loaf tin and bake in a preheated oven for 170 degree Celsius for 40 to 45 minutes or until an inserted cake tester comes out clean in the centre of the cake.
Leave the cake to cool down slightly in the loaf tin before dislodging.
So, this was how the texture of my Banana Bread looked like when sliced. The texture was exactly like how it was shown on the YouTube by Nyonya Cooking. I couldn’t resist the temptation and tried one small piece myself despite all the diet restriction. LOL!
The cake ain’t sweet at all despite I was using ripen and sweet bananas as the salt neutralized the sweetness. If you do like banana cake, do try out this recipe as I am sure you will definitely like it as much as I do. And this recipe is definitely a keeper for me. Gonna bake a loaf for Jia when she comes back from Japan next week.