hummingbird bakery's banana loaf

Dah lama stok kunyahan = zero
Time to stock up ;)

Kali ni kek pisang jadi pilihan
Dah lama pisang emas dok bersemadi dlm freezer

Kepingin nak cuba kek pisang ni sbb kepopularan bakeri Hummingbird
(Masa adik saya pi uk dulu.. dia offer nak beli buku resepi dia
Tapi saya dgn eksen menolak tawaran dia - xdop pitih sbenar :p)
Lagi satu, teruja nak cuba sbb method berbeza dgn yg pernah dicuba
Butter dicairkan dan dimasukkan akhir sekali..
hmm.. cemanalah tekstur kek ni ek?

warna kek malap dan gelap sbb pisang dah di 'freeze'..
bila defrost pisang jadik lebam

sumber: bakeforhappykids

• 270g soft light brown sugar <-- saya letak 220g
• 2 eggs
• 200g peeled bananas, mashed
• 280g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate soda 
• 1 tsp ground cinnamon
• 1 tsp ground ginger (reduced to 1/2 tsp) 
• 140g unsalted, melted

1. 23 x 13cm loaf tin, greased and dusted with flour
2. Preheat the oven to 170°C (or 160°C fan forced)
3. Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
4. Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.
5. Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the center comes out clean. 
6. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

verdict:

not as moist and banana-ey and not as as soft or gebu as buttermilk banana bread

tapi tetap sedap! budak2 pun suka makan.. 

and me? tak perlu disebut. banana is my fav :)

err.. gula dah dikurangkan 50g tapi tetap rasa a bit manis

mungkin sebab saya guna pisang emas yg dah sedia manis?