Hello, I’m Kate. Today, we’re going to make moist banana cashew bread (roti pisang kacang mete) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Moist Banana Cashew Bread (Roti pisang kacang mete) Recipe
Moist Banana Cashew Bread (Roti pisang kacang mete) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Moist Banana Cashew Bread (Roti pisang kacang mete) is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have moist banana cashew bread (roti pisang kacang mete) using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Moist Banana Cashew Bread (Roti pisang kacang mete):
- Make ready 11/2 half cup self raising flour
- Take 1/2 tsp baking soda
- Make ready 3/4 .cup brown sugar
- Take 1/4 cup yogurt
- Make ready 2 eggs-room temperature
- Take 1/2 cup grape seed oil or butter room temperature
- Take 1 pinch salt
- Take 1 tsp lemon juice
- Get 3 large ripe bananas, mashed
- Take INGREDIENTS IN INDONESIAN:
- Get 11/2 cup tepung cakra
- Prepare 1/2 sdt soda kue
- Prepare 3/4 cup gula
- Prepare 1/4 cup yogurt(bs di lewati)
- Take 2 telur, suhu ruangan
- Make ready 1/2 cup minyak sayur atau mentega blueband di cairkan
- Make ready 1 sdt garam
- Take 1 sdt juice lemon atau ganti vanila bubuk
- Get 3 buah pisang
Instructions to make Moist Banana Cashew Bread (Roti pisang kacang mete):
- Adjust the oven rack to the lower third position and preheat the oven to 175 C. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, salt, together in a large bowl.
- Using a handheld or whisk, mix the oil or butter (i am using oil) and brown sugar together until smooth and add the eggs one at a time, whisking well. Add the yogurt, mashed bananas, and lemon juice or vanilla extract until combined. Add the dry ingredients into the wet ingredients until well combine. Do not overmix. Fold in the nuts(option)
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Setel oven di rak nomer 3 paling bawah, temperature 175 C.olesi atau spray cetakan dengan minyak.
- Campur tepung cakra, garam dan baking kue, aduk rata. Sisihkan
- Gunakan mixer tangan, atau manual, kocok mentega atau minyak sayur dan gula sampe rata, Tambahkan telur, yogurt(bisa di lewat), pisang, vanila bubuk atau air perasan lemon. Aduk sampai tercampur rata. Masukkan adonan kering ke adonan basah, aduk rata jangan trlalu berlebihan saat mengaduk. Tambahkan kacang jika memakai
- Tuang adonan ke cetakan,panggang selama 60-65 menit, tutup bagian atas dengan kertas aluminium setelah panggang 30 menit, untuk menghindari gosong bagian atas. Cek kematangan dengan menusukkan tusukan bambu, apabila bagian tengah kering maka proses pemanggangan selesai. Keluarkan roti pisang dari oven dan diamkan sampe dingin di rak. Selamat menikmati
So that is going to wrap it up for this distinctive dish moist banana cashew bread (roti pisang kacang mete) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
