Recipe – Moist Banana Bread
Hello guys! It’s my last day in Bangkok today. Sad to go home but guess it’s time go back and do some workout before the next makan trip which will happen in 2 weeks’ time. It is always a great trip to Bangkok, there are so much to explore in this beautiful country. Our flight is at night, so we are going to make full use of our last few hours here exploring more makan places.
Anyway, it was the bestie’s birthday last week. I made a devil’s cake with caramelized banana for her. As we bought too many bananas, I decided to use the remaining to make a banana cake! Just a very simple banana cake because Aunty and I had already spent the whole day in the kitchen already, so we were rather tired. Plus the cousin and aunty from Guangzhou are back in Singapore for their annual visit, so both of us spent most of our free time catching up with them (and I spend my free time teaching the little cousin English). Hope you enjoy reading and I will be back with a series of Bangkok posts soon!
- 2 cups all-purpose flour sifted
- 2 large eggs beaten
- ¾ cup sugar
- ½ cup toasted walnuts coarsely chopped
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons SCS butter melted
- ½ teaspoon vanilla extract
- ¼ cup buttermilk
- 3 huge bananas riped
Preheat the oven at 180 degree celsius. Butter a non-stick bread pan, then flour well.
Beat the eggs and sugar till well incorporated. Add in melted butter and buttermilk.
Combine and mix well flour, baking soda, salt and sugar in a bowl and set aside.
Pour the wet ingredients into the dry ingredients and gently fold until the flour is thoroughly combined.
In another medium bowl, coarsely smash 3 ripe bananas. Add banana and vanilla extract into the mixture.
Pour into the prepared bread pan and spread the mixture evenly across the top. Bake in the oven for 45 minutes.
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Thank you SCS, I am giving away 2 sets of pots (worth $78 each). To win, simply leave a comment below with “I WANT TO WIN A SCS POT SET!”. 2 lucky winners will be picked via a random generator. Only for readers residing in Singapore. Closing date: 8 August 2014 (Friday), 23:59.