Imagine biting into a slice of banana bread that transports you straight to the lush, sun-drenched landscapes of Southeast Asia. This isn't just any ordinary banana bread - this is a decadent, soul-warming creation that combines the rich, caramel-like depths of gula melaka (palm sugar) with perfectly ripe bananas. Whether you're a baking enthusiast or a curious foodie looking to explore exotic flavors, this recipe promises to elevate your home baking game and tantalize your taste buds with an irresistible fusion of traditional and modern culinary magic.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: Asian
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup gula melaka (palm sugar)
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The riper the bananas, the sweeter and more flavorful the bread will be.
- Grate or finely chop the gula melaka (palm sugar) to ensure it melts evenly into the batter. If the palm sugar is in a solid block, you may need to break it down first.
- Add the melted butter, vanilla extract, and gula melaka to the mashed bananas. Whisk the mixture until all ingredients are well combined and the sugar begins to dissolve.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps to remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet banana mixture. Use a spatula or wooden spoon and mix gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 55-60 minutes. To check for doneness, insert a toothpick or skewer into the center of the bread. It should come out clean or with just a few moist crumbs.
- Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
- Optional: Drizzle additional melted gula melaka on top of the cooled bread or dust with powdered palm sugar for extra sweetness and presentation.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more intense the flavor will be. Overripe bananas are key to achieving a moist, rich banana bread.
- Grate Gula Melaka Finely: To ensure smooth incorporation and even sweetness, take time to grate or finely chop the palm sugar before mixing.
- Don't Overmix: Gentle folding is crucial. Overmixing can develop gluten and result in a tough, dense bread. Mix just until the dry and wet ingredients are combined.
- Check Oven Temperature: Use an oven thermometer to ensure accurate temperature, as variations can affect baking time and bread texture.
- Cool Completely: Allow the bread to cool entirely before slicing to help it set and prevent crumbling. Patience is key to the perfect slice!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
