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Banana Bread with Chocolate Chips and Walnut

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COVID-19 Movement Control – Day 26

Easter Sunday. A memorable one. Grouchy. Can’t go out for eggs hunt. Stay in and do baking instead.

It’s so hard to buy bread during this MCO. So, I baked my own bread with ripe bananas at home and had a fresh loaf of banana bread for breakfast.

Enjoying the freshly baked banana bread with cup of Americano from Krups machine.

I used Tefal Natura loaf tin (26cm) which is the perfect size to bake this banana bread.

Tefal Natura loaf tin (26cm) made out of 100% recycled aluminium and in the perfect size to bake this banana bread.

        

Ingredients:

  • 2 cups of all-purpose flour
  • 1 tsp of baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup / 113 g of unsalted butter, melted
  • 1 cup of granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1/4 cup of sour cream or fresh milk
  • 1 tsp of vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup of semi-sweet chocolate chips
  • 1/2 cup of chopped toasted walnuts or pecan

Methods:

  1. Preheat oven to 175ºC.
  2. Line a loaf pan with parchment paper and grease with cooking spray.
  3. Dry ingredients: In a large bowl, whisk together flour, baking soda and salt.
  4. Wet ingredients: In another large bowl, mix together melted butter, sugar, egg and egg yolk (the egg yolk will make the bread richer and moister), sour cream and vanilla. Add mashed bananas and stir until combined.

Use folk or potato masher to mash banana. Use ripe bananas for sweetness of cake. Best to use Pisang Emas. I couldnt get them during this MCO.

5. Gradually add dry ingredients to wet ingredients until just combined. Gentle fold, slowly and evenly especially the centre bottom of the bowl to get the lump out of flour. Don’t stir too much as it will make the bread tough.

6. Fold in chocolate chips and walnuts and transfer to prepared loaf pan. Spread the batter to make it smooth and even. Set aside some chocolate chips and walnut to sprinkle on top of the batter to make it pretty and nice to show what’s inside the banana bread

For plain banana bread, omit the chocolate chips and walnut. Or can add cinnamon or nutmeg which add some spice and go very well and to banana bread. 

7. Bake for about 1 hour or until a toothpick comes out clean. Let it cool 10 minutes in pan.

8. Then turn out onto a cooling rack to cool completely.

Happy Easter Day, my friends 🐰

Banana Cake

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It was 8.45am and I had banana cake baking in the oven. Really, really like the nice aroma smell from the oven in the early morning.

At this hour, I used to be on the road to office, caught in heavy traffic for an hour plus. Today, I’ve already made “Giap Giap” sandwich for Jared’s breakfast at home and for him to bring to school for recess time, baked this banana cake and washed up all the utensils.

I had some ripe Pisang Emas left from the bananas that I bought to bake Chocolate Banana Brownie. The dark spots and patches on the ripe banana skin doesn’t look nice to eat. However, the fully ripe banana produces a substance called TNF, which has the ability to combat abnormal cells, which has anti-cancer properties. I decided to bake Banana Cake from it. The ripen banana is also sweeter and is perfect to be used to bake Banana Cake.

This Banana Cake recipe is from Amy Beh. I changed the recipe to use up the entire block of Anchor’s unsalted butter so that I do not have any left over in the fridge.

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Ingredients:

  • 220g unsalted butter
  • 220g castor sugar
  • 5 egg yolks
  • 1 cup well-mashed ripe banana, add 1 tsp. lemon juice when mashing to prevent banana from turning black
  • 300g self-raising flour, sifted
  • 1 tsp. bicarbonate of soda, sifted
  • 5 egg whites
  • 2 tbsp lemon juice
  • 1 tsp. grated lemon rind

Method:

  1. Grease and flour a 21cm cake tin
  2. Preheat oven at 170C.
  3. Beat butter and sugar till light and fluffy
  4. Add egg yolks one at a time, beating well after each addition.
  5. Add mashed bananas and beat well
  6. Fold in sifted flour gradually.
  7. Beat egg white until stiff and stir into banana mixture
  8. Add lemon juice and rind
  9. Pour batter into prepared tin and bake for 45-55 minutes or until cake is cooked
  10. Cool cake in cake tin for 15 minutes before turning out onto a wire rack.

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Lena came over and we enjoyed the warm banana cake over cup of English tea.

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It was a good catch up with Lena and there’s always thing to learn and be reminded by just talking to her. She’s a direct person, super efficient and someone who does not procrastinate.

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