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Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this  banana white chocolate muffinswhite chocolate banana bread ,banana pandan waffle and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana.









Ingredients;
- 1 cup coconut oil
- 3/4 cup dark brown sugar
- 2 eggs

- 1 teaspoon pandan paste
- 2 1/4 cups self raising flour
- 1 teaspoon ginger powder
- pinch of salt
- 1 teaspoon cinnamon
- 3 over ripe banana



Direction :

  1. Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl, 
  3. In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste
  4. add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour batter into prepared loaf pan.
  5. Bake in preheated oven for 50-60 minutes or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for  about10 minutes, then turn out onto a wire rack, ready to serve or slice them.

Comments

  1. Its so superb Man. Great idea and the bread is make so perfectly that I don't see any residue of the banana inside. Must have been the perfect mixing technique.

    If you have an eggless cake recipe, please share send the link because there's been request and I don't know how to go about. I tried from another foodie's blog but it was "kapuk". Likewise do post on fb page the link and the picture.

    Thanks.

    ReplyDelete
  2. Oh wow. All I heard in the intro was 'I have quite a few recipes like this yummy recipe and that equally yummy recipe and some more extra yummy recipe'. I love the bright colors of the bread. Well done!

    ReplyDelete
  3. I need to find some pandan paste to see how it works in sweet dishes like this. It looks so cool... love the green color. You should make this again in March...perfect for St. Patrick's day. :)

    ReplyDelete
  4. This is such a keeper recipe. Works really well for breakfast!

    ReplyDelete

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