>> Thursday, October 16, 2008
You can call it love at the first sight, because by the time I saw this bread at Kedai Hamburg, I fell in love with it. Then when my dear friend, Elsye, made it too, I decided to make it, no matter what. At my first attempt, I made only half recipe (at that time, my better half was in Jeddah) and it turned out very good, just like what Mbak Retno and Elsye had. Perfect! Unfortunately at that time, I was lazy to photograph it.
When I realized that today is 16th of October, that means today is the World Bread Day '08, I went directly to the kitchen and started to bake this bread. I have not shopped for the ingredients needed and outside was raining and windy (means: I will go nowhere). Luckily, I had bananas (not ripe enough, though) and still had chopped almond, so I started the ritual.
I did not know what's wrong, but the bread looked cakey and not good looking *sad* What made me happy was, everybody at the gathering (yes, I brought it for gathering, and left some for my beloved) liked it. They said it tasted very good. My better half said the same, he ate all the bread and asked me to do it again. Hope next time it will turn like the one here and here.
Zorra, hope you'll like it too.
Banana-Almond and Sultana Bread
Recipe by Mbak Retno of Kedai Hamburg
250 gr all-purpose-flour
2 tsp baking powder
1/2 tsp baking soda
100 gr salted butter, melted (original recipe using unsalted butter + pinch of salt)
100 gr sugar
2 ripe bananas, peeled and mashed
150 gr sultanas
75 gr chopped almond (original recipe using walnut)
1. Combine flour, sugar, baking powder, baking soda, salt, eggs and butter in a food processor. Mix until well blended.
2. Fold in mashed banana, mix using spatula or wooden spoon.
3. Add sultanas and chopped almond. Mix well.
4. Pour the batter into a silicone loaf tin (or a greased loaf tin). Bake in a preheated oven of 180°C for about 45 minutes and continue to bake again at 150°C for 15 minutes. Check with a skewer, when it comes out clean, then the bread is done.