Sunday, September 2, 2012

Indonesian inspired Coconut milk Banana bread

Once again I am not eating bananas fast enough, I had 5 big very ripe bananas that I just couldn't threw any more in the freezer since there were already a few bags of 5. I thought of making some Nonya kueh, kueh are cakes/ sweet snacks in Malaysia, Singapore, Indonesia region. These are the sweets I grew up with.  I remember my mother used to meet me at the airport when I used to pass through Singapore on my business trip. I used to plan my weekend home when I was in Asia. Mother would pick up a box of kueh. I could eat the whole box in the car from the airport to the hotel!!

As I was looking for a recipe I came across a banana bread with coconut milk recipe on the web. I decide to make some modification and add in some Nonya flavor to it. This is a great alternative to your traditional banana bread, very moist with a subtle coconut flavor. Reminded me of the banana coconut kueh made with rice flour with gula melaka (palm sugar). I wish I have some kaya, I may eat the whole loaf! Gula melaka is basically the same as gula jawa. You will be able to find the sugar in Asian stores that carry Indonesia products. If you are in Minneapolis, you can find it at United Noodle.

Somedays I do miss my childhood Island home of Singapore... guess I need to make plan to go home soon.

Coconut milk Banana Bread
5 very ripe banana
250ml (1 small can of coconut milk)
2 eggs
1/2 cup vegetable oil
3/4 cup  Gula jawa or brown sugar, reserve 2 leaping teaspoon, set aside
3 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350*F. Spray or grease 2 9x5 loaf pans
Mash 5 ripe banana in a large bowl
Add coconut milk
Stir in eggs
Then oil
Add in 3/4 cup less 2 tsp sugar. Mix well
Add flour, baking powder, baking sode and salt. Fold in the dry ingredients till everything is moistened. It will be lumpy.
Divide the batter into the 2 prepared pan.
Sprinkle each loaf with a tsp of the reserved sugar
Bake for an hour, till a toothpick comes out clean when inserted in the center
Let stand for 10 min. Invert and ready to serve!
Wrap tightly and store in the fridge or freeze the 2nd loaf.

Make 2 9x5 loaves.

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