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Fragrant banana loaf for Easter

Tag：BANANA loaf precise pisang berangan 2022-04-18 13:35

BANANA loaf is one of the easiest baked items that I make regularly.

It not only helps me use up any overripe bananas, it also gives me a chance to share home-made bakes with friends and family.

I learned this recipe when I was studying in the US. The first time I made it, I was rushing in between classes. So, I mixed everything in one bowl, poured the batter into a pan and left it on its own until it was done.

It came out perfectly, but on my second attempt since I had time on my hands, I took care to separate the eggs to whisk the whites and whipped everything until nice and fluffy. Disaster!

This is one of those recipes that do not allow you to be finicky or try to be too precise.

Fragrant banana loaf for Easter

Thereafter, every time I made this loaf I ignored the lumps or any unmixed bits, and the cake baked perfectly.

The batter can be turned into mini loaves or muffins but do shorten the baking duration to between 25 and 30 minutes.

Ripe bananas tend to be wetter so they take a bit longer to bake.

The type of banana also contributes to the baking time. I prefer local bananas like pisang berangan or pisang emas that give an aromatic fragrance.

However, it is more common for Americans to use Cavendish for almost anything involving bananas.

This recipe is also quite forgiving if you have more bananas that you need to use up. The recipe calls for one cup of mashed bananas, which is about three pisang berangan.

Fragrant banana loaf for Easter

You can comfortably add another whole banana without adding more of the other ingredients but just bake an additional 10 minutes or so until it is done.

Any more than that and you will need to increase the amounts of eggs, butter and flour proportionately.

We don’t usually see chocolate chips in banana loaves in Malaysia but it is quite common in the US.

I usually go for chocolate chips with lower sugar content such as semi-sweet or dark chocolate.

It gives a perfect balance of sweet and bitter while complementing the wonderful flavour of our local bananas.

This loaf is best eaten fresh from the oven.

One of my favourite ways of enjoying it is by spreading a dollop of butter on a warm slice and taking a bite before it completely melts.

Chocolate Chip Banana Loaf

Ingredients

1 cup ripe bananas

115g butter + 25g for greasing

190g brown sugar

2 eggs

250g all-purpose flour

1 tsp salt

1 tsp baking powder

½ tsp baking soda

175g chocolate chips

½ cup chopped walnuts

Method

Grease a loaf pan (or 8x8-inch tin), line it with baking paper then grease the paper and set aside.

In a mixing bowl, whip the banana with an electric mixer on medium speed until coarsely mashed.

Add butter, sugar and eggs and continue whipping until barely blended.

Sift in flour with salt, baking powder and baking soda and continue whipping until just combined.

Stir in chocolate chips and walnuts, then pour into the prepared loaf pan.

Bake in a preheated 180°C oven for 60 to 75 minutes until a skewer comes out clean. Cool for at least 10 minutes, remove from pan and cool completely before slicing.

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