Moist Banana Chocolate Chip Crumb Cake

From the title above, can you tell or imagine how good it is? 

Here is the thing, I guess some of my reader might know well that I'm into baking banana. But this one, dang! You have to try it! I mean it.

Cinnamon, palm sugar, choco chip and almond streusel. Something wrong with that words? Yes there is, they are the ingredients for the crumbs a.k.a streusel. Not just as sprinkle on top of the cake, but also as a layer. Can you imagine that? The only wrong thing is, we cannot stop eating it. My oh my, I don't dare to look at my scale for a week after. They are soft, moist, delectable, and soooo decadent. I did make some changes to the recipe. The original recipe doesn't required almond powder and I reduced the amount of choco chips. Oh ok, enuff with my bla bla. Go to your kitchen and collect your ingredients to bake this.  

Though my pics doesn't give fair explanation about how good it is, trust me.

INGREDIENTS

source : Sallys baking addiction. Modified by me

1 and 1/2 cups (190g) all-purpose flour

1/2 teaspoon ground cinnamon

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

75g unsalted butter, room temperature

1/2 cup (100g) granulated sugar

1 large egg

1 teaspoon vanilla extract

1 and 1/2 cup mashed bananas, very ripe (about 3 large bananas)

1/4 cup (60g) yogurt

STREUSEL

1 Tablespoon ground cinnamon

1/4 cup palm sugar

1/2 cup semi-sweet chocolate chips

1/3 cup ground almond

Directions:

Preheat oven to 180 C degrees.  Smear with butter an 20cm square pan.

In a medium bowl, toss the flour, cinnamon, baking soda, baking powder, and salt together.  Mix until well combined. Set aside.

Using a handheld, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Add the mashed banana and yogurt and turn the mixer on high and beat until creamy, about 1 minute. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until combined. Do not overmix.

Make the streusel by combining all of the streusel ingredients into a small bowl. Layer half of the batter into the prepared baking pan. Top with half of the streusel. Repeat with the rest of the batter and streusel. Bake for 40-50 minutes, covering the cake with aluminum foil after 25 minutes to prevent the edges from browning too quickly.  Test  with a toothpick; if it comes out clean, the cake is done.

Allow to slightly cool for ten minutes before cutting and serving.

Banana Muffin with Lemon Glaze

I have this thing about banana muffin. I love to bake it so much. I'm obsessed!  I've tried so many banana muffin recipe, and decided to make a little experiment with my own ingredients. With this recipe, I already make 3 batch in 3 different moments. I guess that's enough to explain how good it is. 

I'm not going to bored you all with my messy writing. I believe those of you who enjoys banana muffin knows that whenever ripe banana and yogurt include on the recipe, it will be super moist and yummy.

 Feel free to make half of the recipe, as one recipe makes 12-14 muffins, depending on your muffin cup size. The key is to use very ripe banana, you know, with lotsa black spots on the skin :)

Here is the recipe :

6 medium size banana, mashed (appx 2 cups)

3/4 cup vegetable oil

3 eggs

100 ml plain yoghurt

1 cup of sugar

2 cups of flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp vanilla (optional)

Lemon glaze, mix together :

1/3 cup of powder sugar

2-3 tbsp of lemon juice

How to :  

Heat your oven, 180 celsius degree

Mix together flour, baking soda, baking powder and salt. Set aside

Mix mashed banana and sugar, add oil, then add egg and yoghurt. Mix until well combine

Pour the dry ingredients to wet ingredients, mix until just combined. Do not overmix or your muffin will be tough!

Pour the batter into muffin cups, bake for about 20 minutes.

Lemon glaze : mix together the powder sugar and lemon juice. The consistency should be like shown on the above picture. Wait until the muffin is cool at room temperature before apply the glaze. Sprinkle some lemon zest. 

They are perrrrrfecto! the muffin is soft, moist and a little crumbly. It is not overly sweet, and the glaze combined perfectly with the sweet banana taste. It awakes your senses, sweet with a little sourness from the glaze. Highly recommended!

The Hummingbird Bakery Banana Loaf

Last month my family and I visit one of our favorite bookstore, Books and Beyond. Well, bookstore always been our family favorite. And of course it always ended up with my boys screaming which book they want to buy and read *sigh*. We don't go to this place often as they sell (almost) all imported books with jaw-breaking price. I love to spend time at that place, sometimes just reading some interesting recipe book is enough for me. But that very time I was soooo tempted with lotsa recipe books. I end up carrying 7 recipe books in my hand. So called guilty pleasure, I suppose. 

On that pile, I bought The Hummingbird Bakery Cookbook. Based on my curiosity that its brownie and cupcake recipe was everywhere on the net and many people thinks it was a big hit.

Last week I try the banana bread/loaf recipe. Why banana bread? Again? haha, I'm a fan of banana bread. Been trying so many banana bread recipes and I'm so willing to add my banana bread experiences :D

here is the recipe :

270gr soft light brown sugar (i'm using 100gr light brown sugar and 150gr palm sugar)

2 eggs

200gr peeled banana, mashed

280gr all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

140gr unsalted butter, melted

How To :

1. Preheat the oven 170 celc degree

2. Mix the egg and sugar with handheld mixer, beat until well incorporated. Beat in the mashed bananas.

3. Add the flour, baking powder, baking soda, cinnamon and ginger to the sugar mixture.Mix it thoroughly untill all the ingredients incorporated. Pour in the melted butter and beat until well mixed

4. Pour the mixture into the prepared loaf tin. Bake appx for 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean.

Overall, it is a yummy banana loaf! But for my personal liking, its not enough of the banana scents and taste. In fact, it smells and taste a little like roti gambang in Indonesia. Maybe because I replace the 170gr of light brown sugar with palm sugar :D But anyway, when the loaf is in the oven, the smells of banana, cinnamon and ginger is sooooo very pleasing to my rumbling tummy ^_^

If you're a fan of moist banana bread, this banana loaf might not be the perfect choice for you . They are moist but not too much, the texture is cake like, a bit softer than other banana bread that use lots of bananas and with addition of dairy products such as milk, sourcream or yoghurt. Less crumbly it is.

Note : Make sure you use very ripe banana for sweeter and more rich texture.

 

Double Choco Banana Bread with Peanut Butter Icing

This actually quite the same with my favorite choco banana bread recipe, but I make slight changes on the recipe and also add a little bit of twist with the peanut butter icing. For peanut butter lover, do not skip this icing as it paired perfectly to the banana bread. You can use any of your favorite peanut butter,  please note that the level of sweetness might be different. So, do have a taste first. 

As for the choco chips, I only use 1/2 cup as I don't want it to be too sweet that makes my teeth hurt :D sometimes I use chopped dark cooking chocolate, as it more gooey when it hot! Or even better, use chocolate couverture.

As for the taste, like any other recipe using buttermilk, yoghurt, sourcream etc, it is moist and dense. Even when you use only plain milk, it will still taste good eventhough the texture is more dense using yoghurt. And the type of banana has a strong contribution to the bread's smell. In Indonesia, we have soooo many varieties of banana, but for cakes, my favorite are ambon and raja. They smell wonderfull!  Make sure you use fully riped banana for better smell and taste.

Here's what you need  : 

1/2 cup of vegetable oil (I sometimes replace this with melted butter/canola oil)
1/2 cup white sugar
3medium size banana
1 egg
1/2 cup yoghurt (you can replace it with the same amount of buttermilk or sourcream)
2 teaspoons vanilla extract
1 cup all-purpose flour 
1/4 cup unsweetened cocoa powder
1  1/4 teaspoons baking soda
1/2 cup choco chips (you can add more if you like), and more for sprinkle 

Ingredients for Peanut Butter Icing:

1/2 cup peanut butter
1/3 cup of powder sugar (do taste it first, as each brand of peanut butter might have different level of sweetness)
1/4 cup plain milk
Icing How To : 

- In a small bowl, microwave the peanut butter until it’s runny.
- Stir in the powdered sugar and milk.
The batter should be runny enough to be pour/drizzle with spoon.

How to : 
- Preheat the oven to 180 degree celcius
- Grease your loaf pan with butter
- In a large bowl, cream the oil/ melted butter and sugar, mix in the mashed banana. Add in the egg, yoghurt,  and vanilla extract.
- Mix together cocoa powder, flour and baking soda until well combine. Puor it to the wet ingredients using strainer.  Mix all of the ingredients together until just combined. Gently fold in the chocolate chips.
- Pour the batter into the greased pan and bake it for about 55 minutes, or until a toothpicks inserted comes out almost clean
- Let the bread cool completely.  
- Remove the bread from the pan.
- Pour the peanut butter mix ontop of the bread. Sprinkle some choco chips

Banana Brownies

kalo ada pisang nganggur mulai berbintik hitam, biasanya orang2 malah dibuang. Kalo saya, saya tunggu2 tuuuuh, yang kulitnya udah gak mulus berbintik gitu malah uwenak dijadiin apa aja. Bisa dicampur ke adonan muffin, cake, banana bread dll. Tapi kali ini saya mau bikin banana brownies :D 

berhubung lagi malas sangat dan didera ngantuk, lets cut the crap n jump to the recipe.

Pokoknya brownies ini enak, nyoklat banget dan tetep terasa dan kecium aroma pisangnya :D yummmmmeeeeeh

Banana Brownies

source : Hesti's kitchen

  

bahan:

150gr dark cooking chocolate

125gr gula pasir (saya hanya pakai sktr 110gr)

1/2 sdt vanilla bubuk atau pasta (saya gak pake)

3 sdm mentega

300gr pisang ambon/cavendish/raja (saya pake 3 buah pisang ambon lumut, dilumat halus)

2 butir telur ayam ukuran besar, kocok lepas

100 gr tepung terigu protein sedang/all purpose

1/2 sdt baking powder

20gr coklat bubuk

1/2 sdt garam

cara pembuatan:

1. Panaskan oven di suhu 175 dercel, siapkan loyang kotak ukuran 20x20, olesi mentega dan alasi bagian dasar dengan kertas roti

2. Dalam wadah, campur tepung, baking powder, coklat bubuk, dan garam. Aduk rata, sisihkan.

3. Tim dcc dengan tehnik double boiler hingga meleleh. Angkat dari api.

4. Aduk dcc dengan balloon whisker hingga licin, tambahkan gula,mentega dan vanilla. Aduk rata. Jika terlalu kental, panaskan sebentar adonan dengan ditaroh diatas panci berisi air mendidih.

5. Masukkan puree pisang, aduk2 dan masukan telur yang sudah dikocok lepas, pastikan suhu coklat tidak panas banget saat telur masuk ya. Aduk hingga halus

6. Masukan tepung ke dalam adonan dengan tiga tahapan, aduk dgn spatula. Tuang adonan ke loyang, ratakan permukaannya

7. Panggang selama 35-40 mnt atau hingga brownies matang dan tidak lengket saat ditusuk dengan lidi.

Banana Bread with Dulce de Leche

Haiiiish, lg musim banana bread ini :P abis stok pisang bekunya blm abis juga sih, jadi kan harus dikaryakan. Plg seneng bikin muffin or banana bread, krn yummeeeh dan (penting banget nih) guampaaang bikinnya. Tinggal aduk2 doang, gak perlu mixer.

Kali ini saya pake resep Buttermilk Banana Bread yg blom lama saya buat, dengan gubahan dari saya. Pengen tau aja gimana jadinya kalo pemakaian terigu ditambah dan tanpa buttermilk, apakah masih se-moist yg kmrn? Silahkan menyimak resepnya. 

6 buah pisang ukuran sedang (=1 1/2 cup), dilumat

2 cup terigu

1/2 cup butter, dilelehkan (sebelumnya saya pakai minyak)

1 sdt baking powder

1/2 sdt baking soda

1/4 sdt garam

1 cup gula palm

2 butir telur

1/2 kaleng dulce de leche

almond, secukupnya
1 sdt bubuk kayumanis

how to :

-campur pisang lumat dengan palm sugar, melted butter dan bubuk kayumanis. Aduk rata. 

-masukan telur satu persatu sambil diaduk rata

-dalam wadah terpisah, campur tepung terigu, baking powder dan baking soda hingga rata
-Masukkan adonan basah (pisang dkk) ke adonan tepung, aduk balik, asal aja, jangan kelamaan dan terlalu rata, nanti jadi keras. 

-Tuang sebagian adonan ke loyang loaf, masukan dulce de leche dan diratakan sebisa mungkin, jangan sampe ke pinggir banget ya ngoles dulce-nya, nanti lengket. Tutup lagi dengan sisa adonan.

-panggang di oven yg sudah dipanasi terlebih dahulu, lalu dipanggang dengan suhu 180dercel sktr 40-50menit, tergantung oven masing2. Lakukan tes tusuk.

Ternyata walaupun tidak menggunakan buttermilk, banana bread ini aseli lembuuuuut banget. Dulce-nya jadi sweet surprise, pas gigit, belepotan deh krn dulce-nya mencair. Lekkkkkkeeer. Aromanya bener2 menjadi godaan iman buat saya yg saat bikin, lagi puasa. Paduan wangi pisang, palm sugar dan cinnamon, wow banget. So far, ini jadi banana bread favorit saya ^^

Yang ini hasil foto iseng2 saya, pake dibungkus segala, hihihihih

Nah kalo yang ini, tangan si kecil imut2 perusuh set dikala saya motret, Satria :D tangan kecilnya udah gak nahan pengen cumot2 banana bread ^^

Buttermilk banana bread

Beberapa waktu lalu saya dapet oleh2 pisang ambon lumut, pisang barangan dan ubi ungu dari Mama saya yg sekarang ini menetap di cipanas. Waduh bingung bin pusing, pisang sebanyak itu, kondisi matang rata pula. Mau diapain ya? Anak2 lagi pada bosen makan pisang. Saya? hihihihih plg banyak jg makan 2 buah aja sehari.

Akhirnya pisang 2 sisir teronggok begitu aja di meja makan. Gak abis2, dan berkurangnya juga gak banyak. Setelah lewat 3 hari, saya mulai panik. Hampir semua udah kematengan, gak enak untuk dimakan begitu aja. Jadi terpaksa harus turun ke dapur nih, padahal cape dan pegal2 sisa pindahan kemarin aja masih blom ilang. Maunya sih gak mikirin oven dulu barang 1-2minggu....apa daya. Daripada terbuang, dibikin banana bread aja yang gampang. Gak perlu ngeluarin mixer (yang entah dimana keberadaannya pasca pindahan) tinggal aduk2 dan jadi deh :D #dasar males

 

Resep banana bread bertaburan di google. Dan rasanya pengen semua saya icipin, hihihihihi. Saya sdh 4x buat banana bread dengan resep yg berbeda2, sayangnya yg tercatat dan terdokumentasi hanya 2 aja :( Dulu blom sadar blogging soalnya.

Nah skrg mari kita simak resep yg saya pakai ya...resep ini saya ubah dikit dari sumbernya, aslinya menggunakan sour cream, saya ganti jadi buttermilk ^^

Buttermilk banana bread
source : Mel's kitchen cafe

• 1 cup gula (saya pake 2/3 cup aja)
• 1/2 cup minyak
• 2 butir telur
• 1 cup pisang yg dilumat (saya dari 3,5 pisang)
• 1/2 cup sour cream (**saya ganti dengan buttermilk)
• 1 sdt vanilla => bisa di skip
• 1 1/2 cup terigu all purpose
• 1 sdt baking soda
• 1/2 sdt garam

** cara pembuatan buttermilk : Masukkan susu ke cup takar, lalu beri 1 sdt air jeruk nipis. Aduk dan diamkan beberapa menit. Siap digunakan apabila sudah mengental dan pecah susunya

DIRECTIONS

1. Panasi oven. Oles loyang loaf dengan butter (hanya bagian dasar saja), Lalu taburi sedikit terigu. Di wadah, campur gula dan minyak, aduk rata dengan balloon whisker. Tambahkan telur, pisang, buttermilk, vanilla, aduk rata.  Masukkan tepung yg sdh diaduk rata dengan garam dan baking soda. Aduk asal rata, gak perlu terlalu lama dan kuat ya, nanti banana bread nya keras dan tanganpun pegel :P Tuang adonan ke loyang loaf.
2. Panggang di suhu sktr 180 dercel kira2 50-60. Lakukan tes tusuk. Dinginkan

Wahhh, memang semua banana bread itu enyaaak ya, si adek yg waktu saya bikin lagi bobsi. Bangun2 nyium harumnya langsung panik nyari2 di meja makan, hihihiihi. Langsung saya kasih sepotong, eh kok ngambek, rupanya dia mau yg gede sodara2! Yg 1 loaf! *tepok jidad tetangga*

Sorenya saya makan sambil minum2 teh dan duduk2 centil :D #apa seeeh. Minumnya nebeng teh earl grey favorit mas Bayu....serasa lagi ada di negara inglaish deh, hahahahah. 

Truuuus sisa adek makan loaf, masih ada sktr 6 slice agak tipis, sebagian dimakan hubby, sebagian saya cemil lagi pas santai2 sore keesokkan harinya. Kali itu saya oles dengan butter yg sudah dicampur dengan sedikit gula halus dan cinnamon....banana bread hangat dengan olesan melted butter aroma cinnamon+teh anget.....really make my afternoon. Alhamdulillah :)

banoffee pie : banana, cream cheese, dulce dan oreo crumbs jadi satu :D

Di rumah saya msh punya stock dulce, hihihiih, ini cemilan satu jadi anggota cemilan wajib keluarga. Abis enak banget, buat cocolan buah aja enak. Pikir2 bisa dibikin apalagi yaa dulce-nya. Biar naik nilainya....akhirnya browsing2 tp gak nemu resep dulce yg menarik. 

Nah tp ada 1 resep yg saya pgn bgt coba, banoffee pie! buat blogger senior sih, pasti udah pernah buat deh. Tp saya bahkan  blm pernah makan :D Dari namanya aja banoffee, banana+toffee *cegluk*. Menggiurkan. Saya rasa bisa aja kan kalo toffee diganti dengan dulce? 

Jadilah saya bikin banoffe eh, bandulce pie *ancuuuuur*. 

Resep kulit pie saya dapat darisini, kenapa saya pake resep itu? karena di adonan kulitnya, ada almond bubuknya. Yum yum #ngences
Untuk isi pie, ini adalah resep ngarang, krn mmg harus ngabisin cream cheese yg ada dirumah, saya campur cream cheese dengan uht cream dan gula.

berikut resepnya ya ^^

bahan2
2-3 buah pisang (saya pakai 2 pisang cavendish ukuran besar), diiris2
1 kaleng dulce (saya pakai 3/4 saja akhirnya)

bahan kulit pie:
50g unsalted butter, dipotong2, suhu ruangan
80g gula
1butir telur, kocok halus
250g tepung terigu
60g almond bubuk, panggang terlebih dahulu, lebih kurang 10mnt

cara:
1. kocok butter dan gula dengan balloon whisker sampai rata dan berubah warna menjadi pucat
2. masukan telur sedikit demi sedikit, sambil diaduk rata
3. masukan almond bubuk, aduk dengan spatula
4. masukan terigu ayak, aduk dengan spatula. kumpulkan adonan dengan tangan, bungkus dgn plastik wrap, masukkan lemari es selama lebih kurang 1 jam.
5. Ambil adonan dari lemari es, giling sehingga membentuk lingkaran sebesar loyang yg dipakai (saya pakai loyang 20cm, adonan msh sisa). 
6. Beri lubang2 di dasar adonan dengan menggunakan garpu
7. masukkan ke freezer 20mnt (saya skip tahap ini krn freezer lg penuh), supaya adonan tidak mengkerut ketika selesai dioven. Alhasil, pie saya beneran mengkerut 
8. Letakan selembar baking paper diatas pie, taburi dengan biji2an (saya pakai beras)
9. Panggang di oven yg sudah dipanasi terlebih dahulu sktr 20-25mnt, angkat biji2an, lalu panggang lg sampai kecoklatan. 

Isi pie:
1 kemasan cream cheese 250gr, suhu ruang
uht cream/whip cream cair (saya pakai sktr 175-200ml)
gula pasir 5sdm

cara:
1. Kocok  cream cheese sampai halus menggunakan mixer, masukkan gula, kocok hingga rata.
2. Masukkan uht cream, kocok rata. Sisihkan


How to assemble the banoffee:

1. Oles dulce di permukaan pie,banyaknya sesuai selera, saya pakai 3/4 kaleng
2. Tata irisan pisang di atas lapisan dulce
3. Tuang adonan cream cheese diatas pisang, sambil diratakan
4. Taburi dengan biskuit oreo yg sdh diremukkan

Jadiiiii, sebenernya saya maunya dikasih topping dark chocolate serut, berhubung lg gak ada stock, liat anak saya pegang oreo, langsung dikaryakan. Toppingnya bisa diganti dengan coklat bubuk atau apa saja yg sesuai dengan selera. Untuk rasa? uwenaaaaak tenaaan, manis, lembut dilidah, dan tentu saja menggagalkan program diet :D

Kulit pie yg saya buat ini agak keras, krn kelamaan manggang. Pas lg panggang kulit pie, si adek rewel bgt, sampe kelupaan. untung gak sampe gosong :D

Banana streusel muffin

Resep ini diambil dari sini dan menjadi muffin pisang favorit di keluarga kami.

Bahan yang diperlukan : 

1/2 cup terigu 

1 sdt baking soda (saya pakai 3/4 sdt)

1 sdt baking powder (saya hanya pakai 1/2 sdt)

1/2 sdt garam

3 buah pisang, dilumat

3/4 cup gula (saya hanya 1/2cup)

1 egg, kocok lepas

1/3 cup unsalted butter, dicairkan

dan saya menambahkan 50ml susu cair

untuk streusel : 
1/3 cup of brown sugar (saya pake palm sugar)
1 sdm tepung terigu
1/8 tsp of cinnamon
1 sdm of butter dingin
=campur semua hingga rata, masukan lemari es

Cara pembuatan : 
1. Di mangkok, campur tepung, baking soda, baking powder dan garam. Sisihkan
2. Campur rata mentega leleh, gula, telur, pisang lumat dan susu 
3. Campurkan adonan basah ke adonan kering. Aduk balik, jgn terlalu banyak diaduk nanti muffin keras
4. Isi muffin cup sampai 3/4 penuh, lalu taburi streusel
5. Panggang dengan oven yg sudah dipanasi terlebih dahulu dengan suhu 180dercel, sekitar 25-30 menit. Lakukan tes tusuk.

muffin ini lembut dan wangiiiii banget, streuselnya jg yummmmmy banget. Kalo ditaroh di loyang loaf bisa jadi banana bread sepertinya :D

what a sweet morning

Tiap bangun pagi,saya pasti nyisihin waktu untuk bengong sejenak (bukan di toilet loh ya). Bingung mikirin mau sarapan apa. Karena bolak-balik lontong sayur, nasi uduk, bubur ayam (yg semua tinggal tepok ajah) or pancake dan roti isi. Boseeeeeen. Dan saya rasa semua jg merasa gitu. Buktinya, roti tawar teronggok begitu aja gak disentuh. Padahal besok expired, huwwwwaaaaaa. Harus segera diolah sebelum jadi mubazir.

Akhirnya brosing2 nyari ide untuk mengolah roti tawar. Dan mata sayapun terpaku sama resep ini. Omg, kliatannya enak bener (walopun looks very sugary n of course, fatty). Tp saya pikir, self indulgence sesekali gpp lah *cari2 alesan*.

Pas malemnya, saya udah siapin semua bahan2, dan sudah di marinate jg para rotinya (dari sumber menyarankan begitu), sepertinya hal ini disarankan supaya roti tetap moist walopun melalui proses pemanggangan *french toast yg ngga di toast*.

Ini resepnya ya, source-nya dari Bakerella, tp saya buat pake perkiraan sendiri, krn aslinya bener2 boros gula.

Susu+krim 200ml
gula 4sdm
kayu manis bubuk 1sdt
telur 2

Aduk rata dengan whisker


Panaskan oven
1. Roti dipotong dan dicelup ke adonan susu sampai benar2 basah dan menyerap, angkat masukkan ke pinggan tahan panas dan disusun (saya pakai masing2 3 potong roti yg sudah dibelah. 
2. Di tengah2 tiap potongan roti, selipkan buah pisang yg sudah diiris2 koin (tebalnya sesuai selera)
3.Taburi atasnya dengan streusel :saya membuatnya dari 1sdm butter, 3sdm gula palem, 1sdm susu bubuk
4. Oven sekitar 35mnt


Hasilnya? omg, enaaaak dan manisssss. Setelah masuk refrig, rasanya mnrt saya malah makin enak. Lumayan buat variasi sarapan, walopun baiknya ngga sering2 :p

yoghurt banana cake

Bbrp waktu lalu, mas tukang sayur langganan bawa pisang ambon yg montok2 bgt, sayangnya saya lupa cek, ternyata pisangnya semua rata matang. Jadi baru dimakan 3 buah, yg lainnya udah kecoklatan semua, kulit berbintik2....tanda kalo pisang sudah overripe. Sebenernya katanya malah bgs untuk dikonsumsi, krn semakin tinggi angka antioksidannya *cmiiw. Bayu sempet mau ambil pisangnya, tp pas liat udah penuh bintik2, dia gak mau. Jadilah 2 pisang nganggur gak jelas nasibnya.

Saya pikir2, harus dibikin sesuatu nih, krn sayang banget kalo dibuang. Yg saya tau, pisang yg muateng sangat ya cucoknya untuk dibuat cake pisang. Enak malah katanya jadi lbh terasa pisangnya nanti. Akhirnya buka lappie dan cari2 resep. Nemu resep yg menarik bgt (mnrt saya) dari sini. Liat testinya kok semua blg enak banget, jadi penasaran :D

Ingredients

• 1 stick of salted butter (saya pakai 100gr unsalted butter)
• 1/2 cup sugar (saya pakai 120gr, kemanisan, next time 100gr aja cukup)
• 1 egg
• 2 large ripened bananas mashed ( or 2.5 small bananas)
• 1 tsp. vanilla
• 1 cup flour
• 1 tsp. baking soda
• 2 Tbl. cocoa powder
• 1/2 cup of sour cream (ngga punya sour cream, saya ganti yoghurt plain)
• 1 cup of mini chocolate chips (saya pake hanya 1/2 cup, n its sweet enough)

Instructions

1. Preheat over to 350 degrees.
2. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray.
3. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
4. Add baking soda, cocoa, and flour.
5. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
6. Add chocolate chips and nuts (if applicable).
7. Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.
8. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
9. Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
10. Invert the loaf pans onto a cooling rack. Enjoy warm or cold.

Nah, ada bbrp perubahan yg saya lakukan, tp mmg aseli ini cake enak bgt, very rich n moist, pisangnya dominan, coklatnya juga ! jadi a truly special treat for banana n chocolate lover. Dimakan dingin, enak...anget? enak juga. This recipe is definately a keeper ;) will make another batch, soon :D