I had a bunch of overripe ‘pisang mas’, literally translated as ‘golden bananas’. They’re the chubby, tiny bananas that you find at wet markets and their taste is out of this world. After you’ve had these bananas, it’ll spoil the taste of other bananas for you. This is less banana bread and more banana loaf – I wanted a moist cake for dessert, not something I might serve at breakfast.
A wonderfully cake-like banana bread.
- 1¾ cups Bob’s 1-to-1 Baking Flour
- ¾ cup turbinado sugar
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 2 large eggs at room temperature
- 115 g unsalted butter, softened at room temperature
- 1 ½ cups ripe pisang mas (8) or ripe large bananas (3)
- 1 tsp vanilla extract
- Walnuts for garnish
Preheat the oven to 175°C. Grease the bottom and sides of a 9 x 5 x 3 inch loaf tin.
In a large bowl, add the flour, sugar, baking powder, bicarbonate of soda and salt. Use a wire whisk to mix together until well blended. Make a well in the center and set aside.
In a medium bowl, lightly beat the eggs then add in the mashed bananas, melted butter and vanilla extract. Mix well.
Using a silicone spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients. Use sweeping, circular motions until just combined. The mixture will be chunky but do not over mix.
Scrape the batter into the prepared tin, sprinkle walnuts on top for garnish. Bake in the preheated oven for 60 minutes or until golden brown and a skewer inserted in the center comes out clean.