[Resep] December Baking – Banana Walnut Bread

Awas kalo protes ‘pisang lagi….pisang lagi!’ :D.

Kebetulan ada sisa pisang yang udah mblenyek di meja makan, dan SN juga tau-tau bilang pengen Banana Bread. Jadilah siang kemaren gue nguplek di dapur bikin Banana Bread. So far sih gue selalu pake resep dari joyofbaking.com. Udah paling pas kalo menurut gue. Tapi takaran gulanya gue kurangin sedikit.

Banana Bread ini termasuk quickbread. Jadi nggak pake ragi-ragian. Bikinnya pun as simple as bikin muffin. Ciyuuuuus? Miapaaaaah? *gaplok pake loyang*.


Resep gue ambil plek-plek dari joyofbaking.com ya

1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar – gue kurangin jadi 1/2 cup
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.



Enak banget dimakan anget-anget pake cream chesse/butter/nutella/ovomaltine pas musim ujan begini. Oh iya, gue juga nambahin serutan keju cheddar diatas adonan sebelom dipanggang. Kalo kejunya keliatan pitak-pitak gitu ya dimaklumin aja lah ya….pake keju sisaan soalnya, hihihihihihihi.

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