Sunday, August 15, 2010

Bananas Frenzy

Looking at the abundance of bananas on my dinning table i went dong dong and made the following one after another......

America's Test Kitchen Banana Bread 
(adapted from Piece of Cake)


2 cups all-purpose flour
3/4 cup sugar (i used slightly lesser)
3/4 tsp baking soda
1/2 tsp table salt (i omitted this)
3 very ripe bananas, mashed (i used 6 small bananas)
1/4 cup plain yogurt
2 large eggs, lightly beaten
6 tbsp cool melted unsalted butter (i replace with canola oil)
1 tsp pure vanilla extract (using banana essence would be a better choice for those who wants to try this it will be more fragrant)

  1. Preheat oven to 170 degrees. Grease and flour a 9x5 inch loaf pan
  2. Whisk together flour,sugar,baking soda and salt
  3. In another bowl stir together the mashed bananas,yogurt,eggs,melted butter and vanilla till well-combined
  4. Gently fold the wet ingredients into the dry ingredients until just blend, do not overmix
  5. Pour the batter into the prepared pan and bake for around 50-60mins my paper cups took around 25mins
  6. Cool in pan for 5mins before turning out to cool completely on a wire rack
After notes: hmmm the taste of this banana bread is quite bland compare to all other banana recipes i'm not sure whether is it because of the yogurt used in this recipe although its really soft and fluffy =)

Banana Butter Cake
(adapted from I Love Butter Cake by Kevin Chai)


250g butter
250g caster sugar (i reduce to 200g but i still find it too sweet so will reduce more next time)
1/4 tsp salt (i omitted this)
5 eggs
250g banana, mashed
1/4 tsp banana essence
250g plain flour
1 tsp baking powder
1/4 tsp baking soda

  1. Grease and line a 20cm (8 inch) baking pan. Preheat oven to 175 degrees
  2. Beat butter,sugar and salt till light and fluffy
  3. Add in eggs, one at a time, beating thoroughly after each addition
  4. Add in mashed bananas and banana essence,fold in sifted flour,baking powder and soda. Mix well, spread into prepared pan
  5. Bake in oven for 35-40mins or until cooked
No matter how much i love baking i still always try to stay away from butter cakes recipes lol cause i hate the mixing of the eggs with the butter mixture most of the times my batter will curdle after the 2nd egg addition and of course the end result would not be prefect but as i said i went crazy today and made what i dread most and the result excellent though my batter still curdle after the 4th egg addition hehe soft,moist & fluffy what more could a baker ask for?


WendyinKK said...

Aiyor, how to eat?
Salute you la!!

Bakericious said...

Jess, i ve same question as Wendy hahaha... but I love banana cake :)

j3ss kitch3n said...

wendy,jess the cakes are finished! hahaha i got a large family and my parents always bring my bakes out to their noodles stall and get everyone to try and my dad loves banana cakes alot so he can eat alot of it

Hearty Bakes said...

Jess, most of the time i bake banana chiffon. Your banana bread and butter cake looks inviting, will try the next round when i have bananas at home. Thanks for sharing!

Pei-Lin said...

Your banana bakes have come to me as the fourth and fifth reminder to tell me that, "Pei-Lin, time to make something banana-ish leh!" Hahaha! I just saw one banana post on Petite Nyonya. Been so long since I baked with bananas. LOL! Why are you all doing this to me when I'm thinking of baking with my frozen berries and durian pulp! Damn! LOL!

Oh, I have that butter cake book by Chai. Plan on using some of the recipes soon ...

j3ss kitch3n said...

jessie, please do so awaiting your post on this i love your creativity and bakes alot =)

Pei-Lin hey ain't u that banana lover like moi? haha bananas are always available in my hse especially its the lunar 7mth now there will be lots of them so i can't bear to let it rot and be throw away so i chose to bake it lol

Bakertan said...

Hi Jess,

Your post is making me bananas about bananas. Think its time for me to bake a banana cake again.

Regarding the banana bread, I think most loaf cakes are meant to be eaten with jam, hence the light (or bland) taste and the name 'bread'. I made a honey loaf cake and the taste is light too. I ate it with jam and it tastes just right. They often have less fat content (butter or oil) and higher proportion of flour. Compare the amount of butter and flour used to the butter cake and you will see the difference.

Regarding the eggs curdling, did you use room temperature eggs? After some beating, the egg mixture should be smooth. Even if the batter curdles, after adding the flour, everything should be fine.

cheers and happy baking =]

j3ss kitch3n said...

thanks bakertan for your advice~ will take note

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