Tag Archives: Banana

Double Chocolate Banana Cake Recipe

Earlier this week, I went to do my bi-annual dental exam and forgot to bring cash to pay the dentist. The receptionist pointed me to an ATM inside a corner liquor store, but the store looks rather sketchy. Instead, I walked into a nearby grocery store which looks so much more reputable and asked if they do cash back to which the cashier lady said yes, so decided to buy some bananas to do the cash back. And that’s the story of how I ended up with an extra bunch of bananas, and they are going to become this super delectable double chocolate banana cake (or call it bread and eat it for breakfast). And, in case you are wondering, nothing wrong with my teeth, woohoo, a regular cleaning is all they need.

1. Peel bananas; 2. Mash bananas; 3. Add melted butter, brown sugar, egg, and vanilla extract; 4. Mix.

It is super rare that I make a step-by-step shot, but decided to give it a try and I hope you like it. Here is the explanation for the first 4 photos:

  • Peel 3 ripe bananas,
  • mash them with fork (should get a bit more than a cup worth of mashed banana,
  • add melted butter, brown sugar, egg, and vanilla extract,
  • then stir until well mixed.
5. Sift all purpose flour, cocoa powder, baking soda, and salt; 6. Stir until just combined; 7. Add chocolate chunks; 8. Stir and pour into a greased 9"x5" loaf pan.

5. Sift all purpose flour, cocoa powder, baking soda, and salt; 6. Stir until just combined; 7. Add chocolate chunks; 8. Stir and pour into a greased 9″x5″ loaf pan.

For the next 4 photos:

  • Sift all purpose flour, cocoa powder, baking soda, and salt,
  • stir just until combined,
  • then add chopped dark chocolate chunks, mix a bit,
  • and pour the whole thing into a greased 9″x5″ loaf pan.

Then bake in a (175 Celsius) 350 Fahrenheit oven for about 1 hour, or until a cake tester comes out clean.

Double Chocolate Banana Cake

Double Chocolate Banana Cake

Phew, that was kinda fun. Once the cake is done, let it rest first in the pan for about 15 minutes. Then run a knife along the edges to loosen the cake. Invert the cake to a wire rack and let it cool completely. You can serve this warm, or room temperature. If you are going to finish the cake within 3-4 days, you don’t even have to store it in the fridge. To make this even more delectable, serve with whipped cream/ice cream and fresh berries.

Double Chocolate Banana Cake

Double Chocolate Banana Cake

Untuk info lebih lanjut,
klik disini

Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls Recipe

Home / All Recipes / Indonesian / Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls

Roti pisang coklat (banana and chocolate bread) is most definitely among the top three most popular and beloved bread in Indonesia. Even after the coming and going of many bread trends, this humble bread just chill and relax, assured in its position, even most newcomer bakeries are forced to offer this in their many varieties of bread just to appease the market. For a richer mouthfeel experience, some offer shredded cheddar cheese along with the standard banana and chocolate, but I think for the ultimate indulgence, cream cheese is definitely the way to go. If you are watching your weight, feel free to skip the cream cheese and just use banana and chocolate.

Ingredients for the bread rolls: bread dough, banana, cream cheese, and chocolate chips.

Saba Banana or Cavendish/Regular Eating Banana

Generally, we use saba banana (Indonesian: pisang kepok) for the filling, but you can also use regular cavenish/eating banana such as Dole from most groceries. Choose the ones that are ripe but still firm, this way the banana is already sweet but the firmness makes shaping the bread rolls easier. I use half a banana per bread roll and I think it is enough, if you prefer a more filling bread, use one banana, but you may want to reduce the amount of bread rolls from 20 to 12-16 (depends of the size of your bananas).

Roti Coklat Pisang Cream Cheese - Chocolate Banana and Cream Cheese Bread Rolls

Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls

Simple Bread Rolls Shape

You can shape your bread rolls however you want. This time, I simply place the filling at the center of the bread dough, then fold each of the two edges over the top of the filling, making sure the two edges overlap. Pinch the two edges together to ensure the filling doesn’t leak out during baking.

Roti Coklat Pisang Cream Cheese - Chocolate Banana and Cream Cheese Bread Rolls

Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls

Storing Leftover Bread Rolls

If you can finish the bread in 3 days, you don’t even need to refrigerate the breads. Otherwise, I usually place leftovers in an air-tight container and reheat in microwave for 10-15 seconds and they are soft and fluffy again just like out from the oven.

Untuk info lebih lanjut,
klik disini

Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls Recipe

Home / All Recipes / Indonesian / Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

Are you a lover of sweet filling bread or savory filling bread? For me, I love sweet filling bread more, but my husband loves savory bread more, but even he will happily inhale these chocolate, cheese, and banana bread rolls. Most Indonesians love this triple combo in our bread, and it is hard to find someone who can say no to this. Just one bite is usually enough to convert a person into this triple combo of chocolate, cheese, and banana a fan. So, do give this a try if you are into the mood to bake some bread.

Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

For the bread dough, I am using this super popular and super reliable bread dough called killer toast popularized by Victoria Bakes. Most Asian bloggers and foodies should have heard and probably at least given this dough a try. And if you haven’t, I highly recommend this easy bread dough, even for beginners in bread making 🙂

Roti Pisang Keju Coklat - Chocolate, Cheese, and Banana Bread Rolls

Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

As you can imagine from the name “killer toast”, the original intention of the dough is to make Asian bread loaf, for cutting into slices and make into toast for breakfast. But this dough is also really good to create multitude of Asian bread rolls, the kind one encounters in any Asian bakery. The great thing about this dough is the fact that it needs only one rise. So, once the dough is kneaded (be it by hands or with machine), just shape and fill (if you want to include filling), wait for the dough to rise (about 45 minutes to 1 hour in warm kitchen), then bake to perfection.

Roti Pisang Keju Coklat - Chocolate, Cheese, and Banana Bread Rolls

Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

I have made many different bread with this particular dough, each and every one has yielded a very satisfying result. As you can see from the photos, the bread is super soft, with really fluffy texture, and it stays this soft and this fluffy for up to 3 days without refrigeration. When I make a huge batch of bread, I store them in tupperware, and chill in the fridge for up to 1 week. Any chilled bread will be reheated in the microwave (about 15 seconds is usually enough) to return it to soft, fluffy, and warm state, almost as close as how the bread is when out from the oven. But you really must try a just-out-from-the-oven bread, it is super good, and it rivals the one sold in bakery.

Roti Pisang Keju Coklat - Chocolate, Cheese, and Banana Bread Rolls

Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

Untuk info lebih lanjut,
klik disini

Pisang Goreng – Indonesian Fried Banana Recipe

It starts to feel like autumn in Oregon, especially with all the rains we’ve been having almost non-stop for the whole week! My cravings for comfort food grows in exponential proportion, and the saba bananas on my countertop that were intended for banana bread seemed to whisper to me, “turn us into pisang goreng …”

Needless to say, the battle of pisang goreng vs. banana bread didn’t last long, and after a little bit of mixing and deep-frying, I happily stuffed my face with as much pisang goreng as my stomach could handle! After I snapped some photos to share, of course. I’m not THAT barbaric!

What you need to make pisang goreng: saba bananas, rice flour, baking powder, and baking soda.

What is pisang goreng?

Pisang goreng is basically bananas coated with batter and deep-fried in hot oil. Once deep-fried, the batter turns crispy, while the banana is of course, sweet and tender.

It sounds so easy, because it is, and yet this humble pisang goreng is a masterpiece despite its simplicity. How else can you explain the need for at least one gorengan (deep-fried snacks, bananas are always the star) seller in every street corner across Indonesia, and none of them seems to be lacking for hungry customers?

Honestly, when I was still in Indonesia, there is almost no incentive to learn to make a proper pisang goreng. Whenever the cravings hit, I simply need to step out from the comfort of my home and walk to the nearest gorengan seller. It would be a surprise if anyone needs more than a 15-minutes walk to spot one of these sellers.

This all changes once you live away from Indonesia for a while, and I am sure many of you have pisang goreng cravings that simply must be quenched! So read on, my dear readers. 🙂

Top: pisang goreng batter made from rice flour, baking powder, baking soda, salt, sugar, and turmeric powder. Bottom: peeled saba bananas.

Top: pisang goreng batter made from rice flour, baking powder, baking soda, salt, sugar, and turmeric powder. Bottom: peeled saba bananas.

Which bananas should I use to make pisang goreng?

There are several varieties of bananas (and plantains) that are suitable to prepare pisang goreng. The more popular ones include:

  • raja/radja bananas (Indonesian: pisang raja)
  • saba bananas (Indonesian: pisang kepok)
  • plantains (Indonesian: pisang tanduk)

So far, I have only seen saba bananas and plantains in the US. Your best bet to score some saba bananas is through your local Asian market. Plantains are more readily available even in regular stores.

Personally, I prefer raja bananas > saba bananas > plantains, but since I haven’t been able to find any raja bananas yet, I have been making pisang goreng with saba bananas.

Regardless of the variety, it is imperative that you must wait until the bananas/plantains are ripe. This means the skins should be yellow and have dark spots. Be patient and wait for a few days if your bananas/plantains are still green.

Freshly deep-fried pisang goreng (Indonesian fried bananas).

Freshly deep-fried pisang goreng (Indonesian fried bananas).

The all-important batter for crispy pisang goreng

The secret to the crispiest pisang goreng lies in the batter. After many frustrating trials and errors, I am quite happy with this incarnation.

THIS is the batter that finally can make my pisang goreng stays crispy for at least 1 hour, I think it is safe to say they should stay crispy for up to 2 hours!

Unless you somehow need your pisang goreng to stay crispy for more than 2 hours, but why would anyone need that?

Pisang goreng is like french fries, they taste amazing while piping hot, not so when it’s cold and uh, soggy. So ideally, one should consume pisang goreng under 30 minutes, exactly like french fries, or you know, other deep-fried food in general.

My crispy pisang goreng batter

You will need the following ingredients to make the pisang goreng batter:

  • rice flour
  • baking powder
  • baking soda
  • sugar
  • salt
  • turmeric powder (optional)

Simply follow my recipe, and I am quite confident your pisang goreng cravings will be cured. Enjoy!

Taking a bite off the freshly deep-fried pisang goreng (Indonesian fried bananas). So crispy!

Taking a bite off the freshly deep-fried pisang goreng (Indonesian fried bananas). So crispy!

Untuk info lebih lanjut,
klik disini

Banana Bread Paling Enak ( Copycat Starbucks Banana Nut Bread )

Banana Nut Bread ala Starbucks

Yang namanya banana bread itu memang nggak ada matinya , saya sendiri sudah pernah posting beberapa resep berbeda di blog ini, dan kesemuanya memiliki kelebihannya masing-masing entah dari segi rasa, tekstur atau kemudahan proses membuatnya.

Sering bikin banana bread apa nggak bosen ? kalau saya pribadi sih nggak pernah bosen dan setiap liat ada resep yang baru biasanya saya langsung penasaran dan nyoba bikin siapa tau hasilnya jauh lebih enak dari yang sebelum-sebelumnya . Sampai saya ketemu resep ini Copycat Starbucks Bananan Nut Bread yang kalau saya bilang benar-benar mendekati yang biasa kita beli di gerai kopi kenamaan tersebut.

Perpaduan pisang dengan kacang-kacangan yang gurih menghasilkan banana bread yang lembut dan moist dengan bagian crunchy yang dibawa oleh si kacang walnut ini. Soal kemudahan membuatnya, resep yang satu ini tinggal aduk-aduk saja tanpa butuh mixer sama sekali. Begitu keluar dari oven wangi pisang, cinnamon, kapulaga serta walnut semerbak memenuhi ruangan. Tinggal diiris sesuai selera dan sajikan sebagai teman minum kopi atau teh di rumah.

BANANA BREAD ala STARBUCKS

Source resep: myfrugaladventures.com modified by Sashylittlekitchen

Resep di bawah ini untuk 2 buah loyang loaf 800 ml (18 x 7 x 6 cm) 

Bahan-Bahan:

  • 3 cup ( 360 gram) terigu protein sedang 
  • 1 ½ sdt baking soda 
  • ½ sdt garam 
  • 1 sdm mix spices (bisa diganti bumbu spiku / skip) 
  • 2 butir telur ukuran kecil 
  •  ½ cup palm sugar
  • 1 cup / 250 ml canola oil / vegetable oil 
  • 3 sdm buttermilk* / susu uht 
  • ¾ sdm vanilla essense 
  • 5 buah pisang matang 
  • ¾ cup kacang walnut cincang / almond/kenari/chocochips (optional) 

video resep dan cara membuat Starbucks Copycat Banana Nut Bread





Cara Membuat:

1. Dalam wadah campurkan tepung, baking soda, garam dan mix spices (pastikan untuk mengayak tepung terlebih dahulu). Aduk rata, sisihkan.

2. Dalam wadah lain campur telur, palm sugar, canola oil jadi satu , aduk dengan whisk sampai rata. 

3. lumatkan pisang dengan garpu, cukup sampai hancur saja jangan terlalu halus.

4. Campurkan adonan telur dan gula dengan adonan tepung, aduk rata dengan whisk atau spatula. 

5. Masukkan buttermilk dan vanilla essense, aduk kemudian tambahkan pisang yang sudah dilumatkan. Aduk hingga tercampur rata.

6. Tambahkan walnut cincang atau isian lainnya, aduk asal tercampur. 

7. Tuang dalam dua buah loyang loaf yang sudah dialasi kertas roti. 

8. Panggang dengan suhu 165 – 170⁰ celcius selama 45-60 menit ini tergantung oven masing-masing serta ukuran loyang yang digunakan. Lakukan test tusuk untuk memastikan adonan sudah matang. 

*buttermilk bisa dibuat dengan mencampurkan perasan air jeruk lemon dan susu cair. 

*adonan ini juga bisa dikukus, namun akan ada perbedaan pada tekstur dan aroma. Yang dikukus akan lebih moist tapi tidak seharum yang dipanggang.

*jika adonan dikukus, jangan gunakan kacang-kacangan sebagai isian karena texture crunchynya akan hilang.

*Minyak bisa diganti margarine atau mentega cair atau dimix , tapi penggunaan minyak membuat adonan lebih moist. 

You Might Also Like



Untuk info lebih lanjut,
klik disini