Hi Nyonya Banana 1 & 2,
Mau laporan lagi nih....kali ini sugarless banana breadnya mbaRiana....Ada sedikit kecelakaan kecil pas bikin, pada saat adonan udahmasuk oven baru nyadar telurnya belum dimasukin... .huahhhpanik.com... .buru2 deh itu loyang dikeluarin, adonan dituang lagi kebaskom, cemplungin telur, aduk, masukin lagi ke oven...abis itu pasrahajah deh...ternyata hasilnya tetep enak, cuma atasnya agak retak2,mungkin itu efek telur ketinggalan :)
Mba Ri, aku ijin copas resepnya yah
80 g raisins, soak in hot water for 2 hours, drain and set aside thesoaking water (and the raisin!)80 g cashew nuts, toasted, roughly chopped
60 ml canola/sunflower oil
50 gr butter (do not substitute)
60 ml raisin water from the soaking above
450 gr very ripe bananas (peeled)
1 egg (yes, you need only one!)
10 seedless dates (I used Tunisian dates)
150 gr wholewheat flour or grounded rolled oats
50 gr all purpose flour
4 Tbsp non fat powdered milk
1/2 tsp salt
1 tsp baking soda
How to:
Preheat the oven at 180 degree centrigrade.
Lightly brush a medium loaf pan with vegetable oil, or line it all over with aluminum foil.
In a blender, throw in together oil, butter, raisin water, bananas,egg and dates. Process altogether until smooth.
In a bowl, mix together wholewheat flour or oats, all purpose flour,powdered milk, salt and baking soda.
Add raisins and chopped cashewnuts. Mix well.
Pour banana batter into flour-raisin mix, stir gently until well blended.
Pour all batter into loaf pan, bake for 45 to 60 minutes.
Take it outof the oven, let cool on rack.
Salam banana,
Fili
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