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Recipe: One Bowl Banana Bread
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Thu Mar 03, 2005 8:18 pm    Post subject: Reply with quote

Thanks, Makan-kaki for the recipe.

I tried it today with double portions cause I have a huge family here.

The smell of baked banana is absolutely wonderful.
Next time, I will try with butter instead cos the family simply loves butter Very Happy



~Elaine
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nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Fri Mar 04, 2005 3:30 pm    Post subject: Reply with quote

Elaine

Your banana bread looked more like cake. Did it taste more like bread or cake? :roll:
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Fri Mar 04, 2005 3:45 pm    Post subject: Reply with quote

It taste more like a hybrid between a cake and a bread.
The banana makes the cake moist. But it has a heavy and coarse feel, makes you feel full after eating a piece. Wink
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makan_kaki
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PostPosted: Fri Mar 04, 2005 7:57 pm    Post subject: Reply with quote

Elaine
If you liked this recipe, I have a variation, Hawaiian Banana Bread posted on KC. I think you might like that one too.
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Sashimi
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Joined: 21 Jul 2004
Posts: 82
Location: Goldenhill, Singapore

PostPosted: Sun Mar 06, 2005 9:17 pm    Post subject: Reply with quote

Argh. It's baking now, but I forgot to butter the tin. Also added some chocolate sprinkles in. Will post and let you guys know how it turned out!
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nora
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Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Sun Mar 06, 2005 10:22 pm    Post subject: Reply with quote

Del

I baked the banana bread yesterday. It was my daughter's idea to put the green tea powder and I added 1 cup of chocolate chips.

Hmm. It tasted delicious, too bad I didn't have a photo to show it off. :lol:
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makan_kaki
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PostPosted: Sun Mar 06, 2005 11:10 pm    Post subject: Reply with quote

nora wrote:
Del

I baked the banana bread yesterday. It was my daughter's idea to put the green tea powder and I added 1 cup of chocolate chips.

Hmm. It tasted delicious, too bad I didn't have a photo to show it off. :lol:

Looks like you baked alot this weekend, *lol*
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Sashimi
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Joined: 21 Jul 2004
Posts: 82
Location: Goldenhill, Singapore

PostPosted: Mon Mar 07, 2005 10:52 am    Post subject: Reply with quote

Glad to report my banana bread turned out fine! Didn't stick to the pan at all. It's really nice, especially when eaten straight out of the oven!

Thanks, Del!
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Tue Mar 15, 2005 11:07 am    Post subject: Reply with quote

If I wanna try this but make it more like a cake texture, what can i do?
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makan_kaki
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PostPosted: Tue Mar 15, 2005 11:16 am    Post subject: Reply with quote

Sashimi wrote:
Glad to report my banana bread turned out fine! Didn't stick to the pan at all. It's really nice, especially when eaten straight out of the oven!

Thanks, Del!

Another happy customer. *lol*
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Fri Mar 18, 2005 9:27 am    Post subject: Reply with quote

I baked this yesterday. Baked total of 3 loaves...it's nice & taste like cake rather than bread lah......just that for cake wise, the texture is consider more crumbly..any idea how to perfect it to a finer cake texture?
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Fri Mar 18, 2005 2:39 pm    Post subject: Reply with quote

I feel like trying with butter instead also, can advise when to put the butter for this recipe? I did with Olive Oil, but thinking butter will give it a nice buttery fragrant. And around how much butter can I put? Can I still do it without mixer if using butter instead? Thanks alot!



yangone wrote:
Thanks, Makan-kaki for the recipe.

I tried it today with double portions cause I have a huge family here.

The smell of baked banana is absolutely wonderful.
Next time, I will try with butter instead cos the family simply loves butter Very Happy



~Elaine
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jam cookie
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Joined: 20 Jan 2005
Posts: 35
Location: Singapore

PostPosted: Fri Mar 18, 2005 10:12 pm    Post subject: Reply with quote

I believe you can add melted butter at the same time as you would the oil... and if so, I guess you can still make the recipe without a mixer. As to how much butter you'd need, I think it's still 1/4 c of butter. Hope this helps.
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Mon Mar 21, 2005 9:05 am    Post subject: Reply with quote

Thanks for your reply...guess it really help me.
I will give it a try next round.
:lol:
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Mon Mar 21, 2005 3:43 pm    Post subject: Reply with quote

I baked one more last Friday, for my mum to give to her friend. I modified the recipe abit, by using evaporated milk this time, put in more banana & I also changed to a different rice bowl for measurement.

However, it doesn't seemed to get cooked at 1hr..even though the top was already brown..but it's still wet when I used a stick to check for doneness. So I bake it longer for another 5-8 mins, n I used a pc of aluminium foil to cover it. In the end, it's cooked.
But I just wonder why? Is it becos of using the evaporated milk>
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alyssa
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Joined: 05 Dec 2004
Posts: 132
Location: Singapore

PostPosted: Mon Mar 21, 2005 7:53 pm    Post subject: Reply with quote

Karrine,
I like to use evaporated milk to bake too sometimes, as I find it gives a richer flavor... and I have not had problems substituting it for the normal milk.
I think the extra moistness in your cake comes from the additional banana you added. Depending on how much more you added, it will make the cake a lot more dense.
Hope that helps. Smile
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Tue Mar 22, 2005 9:47 am    Post subject: Reply with quote

Thanks Alyssa.
I'm very new to baking, in fact...this was my first attemp in baking a cake.
So I guess I can still continue to use evaporated milk, cos I also find the using evaporated can give the cake a richer taste than normal milk which are more diluted. I think I still switch back to the initial rice-bowls that I used, cos the measurement seems to be just nice.
I maybe baking another one today, cos there are some leftover bananas that r dying at my mum's place. Is it ok to use over-ripe bananas? Meaning, skin already turn black? According to my mum, she said using these bananas will be better cos it's much sweeter & she also told me I must use "ANG BA JIAO" (Red flesh bananas) for making cakes, kuehs as they are much more fragrant.
She's right, cos that's what the fruit staller told me too.
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alyssa
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Joined: 05 Dec 2004
Posts: 132
Location: Singapore

PostPosted: Tue Mar 22, 2005 12:08 pm    Post subject: Reply with quote

Karrine, you are welcome coffee

Just a small suggestion... maybe you can consider investing in a set of measuring cups for baking. I think you can get them at Cold Storage or even NTUC for only a few dollars (less than $5 I think, though I'm not sure of the exact price). It's very useful for baking especially American recipes which always specify the ingredients in cups instead of weight. Then you can be sure of consistent results each time and won't feel heartpain when it doesn't turn out what you expect. Anyway, just a small suggestion Wink

Oh, and one other tip... it makes a lot of difference whether you scoop your flour or spoon it into the measuring cup. And don't compact it etc...

Ya, you can use the very over-ripe bananas for baking... the fragrance will be stronger and the taste sweeter.

I have never used local bananas for baking actually... always use the Del Monte type. Prefer that taste when baking... but it's very individual. Smile

Happy baking!
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Tue Mar 22, 2005 1:36 pm    Post subject: Reply with quote

Thanks so much!
Yup, if I come across the measuring cups, I will buy them. Haven't really seen them around yet though...
Actually, I scoop the flour into the rice bowl & didn't compact them either.
Del Monte is easier to buy than local bananas....cos local bananas usually have them only in markets or fruit stalls...but Del Monte usually easily available from Supermarkets.
Thanks for your advise, Alyssa!
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alyssa
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Joined: 05 Dec 2004
Posts: 132
Location: Singapore

PostPosted: Tue Mar 22, 2005 10:02 pm    Post subject: Reply with quote

Karrine,
Maybe you can try to spoon the flour into the measuring cup / bowl instead of scooping... that way your cakes will not be so dry in texture. HTHs. Wink
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singapore gal
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Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Wed May 25, 2005 4:34 am    Post subject: Reply with quote

I tried this recipe yesterday and I added pecans to the batter. What can I say but "THANK YOU MAKAN_KAKI!!!" It was easy and the results was good. Today it tasted even better!


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makan_kaki
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PostPosted: Wed May 25, 2005 7:38 am    Post subject: Reply with quote

You're welcome. Makes me happy to hear that you love it as much as I do. If you like chocolate, try adding chocolate morsels? (If this hasn't been suggested already.)
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yati
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Joined: 03 Sep 2004
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PostPosted: Sat Jun 18, 2005 8:40 am    Post subject: Reply with quote

Del
used fresh milk rite?

This looks so easy..I can't wait to try!!
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makan_kaki
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PostPosted: Sat Jun 18, 2005 9:49 am    Post subject: Reply with quote

Yup Yati, fresh milk. Enjoy!
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Chawanmushi
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Joined: 03 Aug 2004
Posts: 154
Location: Hougang

PostPosted: Fri Jul 08, 2005 3:17 pm    Post subject: Reply with quote

I baked this sometime ago for a family gathering......it's yummy my mum and dad said Very Happy


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